Saturday, February 27, 2010

Creamed Asparagus...

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!