Zesty lemon and a trio of herbs dresses up verdant asparagus that’s at its peak of freshness in spring.
Blistered Asparagus with Herbed Cream Sauce
Makes 6 servings
- 2 teaspoons all-purpose flour
- 1 cup heavy whipping cream
- 2 cloves garlic, minced
- 1½ teaspoons chopped fresh parsley
- 1½ teaspoons chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 teaspoon lemon zest
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1½ pounds fresh asparagus, trimmed
- Garnish: lemon zest strips
- In a 12-inch cast-iron skillet, add flour; slowly whisk in cream until smooth. Whisk in garlic, parsley, oregano, thyme, zest, ¼ teaspoon salt, and pepper. Bring mixture to a low boil over medium heat, whisking frequently; cook, whisking constantly, until thickened and bubbly, about 4 minutes. Pour sauce into a small bowl; keep warm. Wipe skillet clean.
- In skillet, heat oil over medium-high heat. Add asparagus and remaining ½ teaspoon salt; cook, turning occasionally, until browned, about 10 minutes. Drizzle warm sauce onto asparagus. Garnish with lemon zest, if desired. Serve immediately.
Green beans can be used instead of asparagus.