I came up with this recipe when I was standing in C-Town and staring at asparagus on the shelf – that also happened to be on sale.
It’s creamy, rich and delicious.
(Tip: The thicker the asparagus spears the more flavorful. I always rummage through the asparagus heap in the produce department to choose the thickest spears. The thin ones don’t have as much flavor as their thicker friends…)