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1 1/2 to 2
pounds asparagus, trimmed and peeled
tablespoons unsalted butter
cup heavy cream
teaspoon freshly ground black pepper
- Preheat the oven to 250º F. Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, and keep it warm in the oven. (Asparagus may be blanched ahead of time and reheated in a warm oven, if desired.)
- In a small saucepan, heat the butter with 1/4 cup heavy cream over low heat. Stir and pour over the asparagus; return the asparagus to the oven.
- Beat the remaining 3/4 cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.
- This recipe is a Community Pick!