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
  1. 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.
  2. 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.
Recipe by Southern Cast Iron at