Bathed in a creamy wine sauce, delicate young asparagus makes a simple, delicious treat for family or guests.
ingredients
serves 4
1 pound fresh asparagus, trimmed and stalks peeled
5/8 cup dry white wine
3 tablespoons heavy cream
1/8 level teaspoon paprika
method
OVEN: Preheat to 180°C (350°F)
1. Put the asparagus in a shallow casserole dish with all the tips pointing the same way.
2. Pour in the wine, cover with a tightly fitting lid or foil, and bake in the heated oven for 15 minutes. Carefully turn the asparagus once during cooking.
3. When the asparagus is just tender, stir in the cream until well blended, taking care not to damage the delicate tips. Return to the oven and bake for 5 minutes.
4. Stir the sauce again just before serving and sprinkle the stalk ends of the asparagus with a dusting of paprika.
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more information
Use a potato peeler to pare off the outermost skin of the bottom half of the asparagus stalks. This ensures that the stalks cook as fast as the tips.
