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Asparagus with Creamy Mustard Sauce

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4 to 6


  • 2 tablespoons butter
  • 1/4 cup slivered almonds
  • 1/2 cup heavy whipping cream
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 lb trimmed asparagus


In a small skillet, melt the butter over medium heat. Add the almonds and cook, stirring frequently until fragrant and golden brown, about 5 minutes.

In a small bowl, mix together the cream, mustard, lemon juice, salt, and pepper.

In a Dutch oven, bring 2 quarts water to a boil over medium-high heat. Add the asparagus and cook until desired tenderness, or about 3 minutes. Drain well. Place the asparagus on a serving plate and top with the cream sauce and buttered almonds.