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Share your recipes May 2015

Food Ventures

Asparagus in Cider Sauce

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(Courtesy of Edwardian Cooking: The Unofficial Downton Abbey Cookbook) Serves 4.

1 pound asparagus, trimmed if necessary

1 tablespoon butter

2 teaspoons flour

1 teaspoon salt

¼ teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1/3 cup cider vinegar

2/3 cup heavy cream

¼ teaspoon lemon juice

 

In a large sauté pan, bring a few inches of water to a boil. Add the asparagus and cook 10 minutes or until tender, depending on the size. Drain the asparagus and set it aside. Discard the cooking liquid.

In a small saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and nutmeg, until well combined to make a seasoned roux (thickener).

Whisk the cider vinegar and whipping cream into the saucepan and whisk until the sauce begins to simmer. Reduce the heat to low and cook 5 minutes. Stir in the lemon juice. Drape the sauce over the asparagus and serve

 


Ann's Article:

Special For Mother’s Day: Recipes from ABC’s show ‘The Chew’ and Downton Abbey’s Edwardian Cooking

 

Ann Hattes travels far and wide in search of interesting food adventures.

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