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Ingredientes
- 1 bn asparagus, washed
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. all-purpose flour
- 1 c. chicken stock
- 1 1/2 c. nonfat or possibly low-fat lowfat milk
- 1/4 c. minced fresh parsley
- 1 tsp crushed arbol chile
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1/4 tsp turmeric
- 2 Tbsp. dry, (French) vermouth
- 1 sprg parsley
Direcciones
- Cut off the hard ends of the asparagus and place the stalks in a steamer over warm water or possibly in a large frying pan with water to cover. Cover and steam for 6 to 7 min or possibly till the asparagus is tender.
- While the asparagus is cooking, heat the oil in a frying pan and whisk in the flour, then the chicken stock. Stir in the lowfat milk, parsley chile, salt, pepper, turmeric, and vermouth and cook over low heat, stirring occasionally till the sauce is smooth. Add in more lowfat milk if the sauce becomes too thick.
- Drain the asparagus and place on a serving plate or possibly platter. Pour the sauce over the asparagus, garnish with sprigs of parsley and serve at once.
- SERVING SUGGESTIONS: Serve this for Sunday dinner with baked chicken or possibly salmon. Also exciting as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 77 | |
| Calories from Fat 41 | 53% |
| Total Fat 4.67g | 6% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 284mg | 12% |
| Potassium 175mg | 5% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.38g | 2% |
| Protein 3.1g | 5% |
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