Baked Asparagus with Parmesan Cream Sauce
heavy whipping cream
chicken broth, low salt
salt and black pepper
Preheat oven to 350℉ (180℃).
Mix the cream and parmesan cheese, bring to a boil, and then simmer for five minutes. Season the sauce with salt and pepper.
Trim tough ends of the asparagus and peel them. Then blanch them for one minute in boiling salted water and then submerge in ice water.
Arrange the asparagus spears on a plate, season with salt, fresh ground black pepper and paprika, and then drizzle with parmesan cheese cream sauce.
You can also grill the asparagus instead of baking. Arrange the blanched asparagus spears on a hot grill, turning every 30 seconds for 3 to 5 minutes until slightly charred grill marks are made.
Arrange the grilled asparagus spears on a plate, season with salt, fresh ground black pepper, and paprika, and then drizzle with the parmesan cheese cream sauce.