Asparagus With Creamy Dijon Sauce

1. Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.

2. To make the sauce:

3. In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.

4. Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!

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Nutrient	Quantity
Total fats	0.1922 g
Protein	4.8881 g
Carbohydrates	5.5344 g
Energy	45.3992 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0048 g
Water	17.2682 g
Aspartic acid	0.0011 g
Calcium, Ca	38.515 mg
Fiber, total dietary	0.048 g
Carotene, beta	0.2167 g
Niacin	0.2371 mg
Vitamin A, RAE	7.0417 g
Arginine	0.0006 g
Riboflavin	0.0327 mg
Fatty acids, total saturated 20:1	0.0013 g
Glutamic acid	0.0028 g
Sodium, Na	34.0967 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0051 g
Total lipid (fat)	0.1922 g
Manganese, Mn	0.0028 mg
Proline	0.0013 g
Fatty acids, total saturated 16:0	0.0413 g
Fatty acids, total saturated 8:0	0.0009 g
Choline, total	14.0905 mg
Sugars, total	0.025 g
Serine	0.0006 g
Fatty acids, total saturated 10:0	0.0021 g
Fatty acids, total saturated 18:0	0.0176 g
Fatty acids, total saturated 20:4 undifferentiated	0.0111 g
Vitamin B-6	0.0272 mg
Selenium, Se	4.441 g
Ash	0.3665 g
Fatty acids, total saturated 18:1 undifferentiated	0.0373 g
Phenylalanine	0.0007 g
Copper, Cu	0.0561 mg
Thiamin	0.0263 mg
Retinol	7.025 g
Methionine	0.0003 g
Iron, Fe	0.4059 mg
Carbohydrate, by difference	5.5344 g
Phosphorus, P	50.61 mg
Folate, total	3.6042 g
Fatty acids, total saturated 4:0	0.0027 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0049 g
Alanine	0.001 g
Cholesterol	10.9583 mg
Valine	0.0007 g
Fatty acids, total saturated 18:2 undifferentiated	0.0102 g
Glycine	0.0005 g
Fatty acids, total saturated 14:0	0.0088 g
Zinc, Zn	0.2657 mg
Isoleucine	0.0005 g
Fatty acids, total saturated 12:0	0.0023 g
Fatty acids, total polyunsaturated	0.0405 g
Leucine	0.0019 g
Vitamin A, IU	23.7667 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0026 g
Folate, DFE	3.6042 g
Tryptophan	0.0001 g
Fatty acids, total saturated 6:0	0.0016 g
Tyrosine	0.0005 g
Vitamin B-12	0.2308 g
Vitamin K (phylloquinone)	0.028 g
Fatty acids, total saturated	0.0793 g
Histidine	0.0004 g
Fatty acids, total monounsaturated	0.0437 g
Threonine	0.0005 g
Folate, food	3.6042 g
Vitamin E (alpha-tocopherol)	0.1069 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.007 g
Magnesium, Mg	5.0767 mg
Lysine	0.0003 g
Potassium, K	59.035 mg
Cystine	0.0003 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1.25 cup	0	0	0
Parmesan cheese	1 teaspoon	6.1667	0.6667	0.0833
Cornstarch	2 teaspoons	20.32	4.8677	0.0027
white pepper	1 dash	0	0	0
dijon mustard	1 teaspoon	18.9125	0	0.1062
asparagus spear	0.75	18.9125	0	0.1062