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Makes 4 servings. Difficulty
Easy
Ingredients
1 pound asparagus spears 1/4 cup marscarpone cheese 2 Tablespoons sour cream 2 Tablespoons milk 2 teaspoons shallots, minced 1 teaspoon lemon zest, minced 1 Tablespoon fresh basil, chopped Salt and freshly ground black pepper to taste
Directions
Bring a deep skillet of salted water to a boil. Place asparagus in water and cook until just tender. Drain and plunge into ice water. Let sit for 2 minutes. Drain.
Meanwhile, in a food processor add marscarpone cheese, sour cream, milk, shallots and lemon zest to work-bowl. Process until thoroughly combined.
Transfer to a bowl and stir in freshly chopped basil. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place 4-5 asparagus spears on each plate and drizzle sauce over top.
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