|
2 bunches asparagus
1/4 cup water
15 grams butter
1 tablespoon plain flour
1 teaspoon curry powder
2 tablespoons lemon juice
1 teaspoon French mustard
300 ml carton thickened cream
30 grams butter, extra |
Place asparagus in shallow dish with
water, cover, microwave on HIGH for 5 minutes. Leave covered to keep hot
while making the sauce.
Place 15 grams butter in bowl, microwave on HIGH for 30 seconds until
melted. Stir in flour, curry powder, lemon juice and mustard, then cream.
Microwave on HIGH 5 minutes. Beat well with a wire whisk until smooth.
Gradually beat in the extra 30 grams of
butter. Serve
immediately with the asparagus. Re-heat asparagus for 1 minute on HIGH if
it has cooled too much. |
