1 bundle (approx. a pound) of asparagus trimmed, steamed and cut into bite-sized pieces
In saucepan, melt half a stick of butter.
Whisk 1 1/2 T arrowroot in one cup of fresh cream.
Add cream to butter and whisk over low heat until thickened. Add steamed asparagus pieces and heat through. Salt and pepper to taste.
*Served here with roasted Boston Butt Roast and Black-strap Sweet Potatoes.
*Tip: this cream sauce is easy and would be good with almost anything!
1 comment:
YUM
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