Asparagus Dijon

One 15 oz can asparagus spears
1/4 cup red pepper strips
1/2 cup whipping cream
1 egg, beaten
1 tbsp. Dijon mustard
1 tbsp. tarragon flavored white wine vinegar

In small skillet, heat asparagus with red pepper. Combine remaining ingredients in small saucepan; mix well. Cook over low heat, stirring constantly, until thickened. DO NOT BOIL. Drain asparagus and place on serving platter. Top with sauce.

4 to 6 servings.

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Cajun Country -- New Iberia, Louisiana