Fresh spring asparagus pairs wonderfully with lemon, particularly in this lemon chive cream.
Asparagus with Lemon Chive Cream
1/2 pkg (4 oz) cream cheese
1/2 cup 1% milk
2 tsp finely grated lemon zest
1/4 cup finely chopped fresh chives
1 lb fresh asparagus, washed & trimmed
In a small saucepot, whisk the cream cheese, milk and lemon zest over medium heat until smooth. Whisk in the chives and keep warm over low heat until ready to serve.
Blanch the asparagus in boiling salted water (with the pan uncovered) until just tender. Drain and serve immediately on a platter with the lemon chive cream.
To get ahead before dinner, blanch your asparagus as above, then strain and immerse it in a bowl of ice water. This halts the cooking and sets the vibrant green colour. Drain and chill until ready to serve, and then simply reheat in boiling water, in a pan with a little butter or on the grill for just a minute.
Serves 6.
Courtesy Anna Olson
www.annaolson.ca