Dinner Tonight: Asparagus with Cr\u00e8me Fraiche Mustard Sauce and Prosciutto

[Photograph: Blake Royer]

Forget asparagus and hollandaise—it's been done before. Sunday Supper at Lucques is where I found the ideal sauce for this spring vegetable. Nothing more than whole-grain mustard stirred into crème fraiche and lightened with a little lemon juice, it's somehow just as satisfying as hollandaise but far quicker, lighter, and simpler.

Of course, a bed of silky prosciutto does help things along, and also makes this into a satisfying-enough dinner if you throw in some crusty bread.My wife and I dug into this with abandon. As good as the asparagus and prosciutto were, though, this sauce really stuck in my mind.

Dinner Tonight: Asparagus with Crème Fraiche Mustard Sauce and Prosciutto

About This Recipe

Yield:makes 4 servings
Active time:15 minutes
Total time:15 minutes


  • 2 pounds asparagus, tough woody ends snapped off
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 tablespoons whole grain mustard
  • 1/2 cup crème fraiche
  • Juice from 1/2 lemon
  • 16 thin slices prosciutto


  1. 1

    On a baking sheet, toss asparagus with olive oil and salt and pepper to taste.

  2. 2

    In a small bowl, combine mustard, crème fraiche, and a little lemon juice. Stir well to combine.

  3. 3

    In a grill pan or over hot coals, grill the asparagus until just tender, 3-5 minutes depending on thickness.

  4. 4

    Drape prosciutto over a platter, top with grilled asparagus, and drizzle sauce over spears.


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