Asparagus Parmigiano

I never realized how pretty asparagus was.

I was looking for inspiration for a photo prompt for my 'photo a day' on Instagram - the word was "half," and as I was prepping my asparagus for dinner and breaking off the asparagus stalks, I saw the pretty purple triangles on the stalk - the other half.

Isn't it pretty?

Here is what you will need to create this flavorful dish.

And by flavorful, I mean my girls LOVE it.

That always makes it a top recipe for me.

A bunch or 2 of asparagus

3/4 cup of sour cream

2 tsp lemon juice

1/2 cup Parmesean cheese

+

1 tsp salt

Mix it together (minus the asparagus) in a bowl

Cook the asparagus (I cook mine in a pampered chef steamer and hit the fresh vegetable button on my microwave)

Cook the sour cream mixture in a saucepan; heat slowy, but do not boil.

 Arrange the cooked asparagus on a platter and top with the cream sauce.

Sprinkle paprika as a garnish, if you would like.  

I forgot.

Ingredients:

Fresh asparagus

3/4 cup sour cream

1/2 cup Parmesean cheese

2 tsps lemon juice

1 tsp salt

Directions:

Cook asparagus and drain.

Combine sour cream, cheese, lemon juice and salt in a saucepan.

Heat slowly, but do not boil.

Arrange asparagus on a platter.

Top with cream sauce.

Sprinkle with paprika. *optional

**This recipe is from my Virginia Hospitality cookbook.