Serious Eats: Recipes

Dinner Tonight: Asparagus with Crème 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.

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