Asparagus with Blueberry Cream sauce

I told someone recently that a place I love to look at recipes is my Costco Connection magazine, and they thought that was pretty funny!! But really and truly, I always seem to find a picture of a dish that looks good to me and inspires a menu thought. I didn’t necessarily run out and buy 5 pounds of asparagus at Costco, but the vision was there and that’s all I needed. Even though the asparagus didn’t come from Costco, the organic blueberries made it into my Costco cart so their marketing was beneficial for them 😆.

A recent delivery of my Costco Connection magazine featured a photo of this asparagus dish and it caught my eye, who would have thought blueberry cream sauce on asparagus? Not me 😆. It was an interesting enough concept that I had to try it, more just out of curiosity. And yes, it was delicious, so on to sharing I go…

INGREDIENTS -

12 oz asparagus, washed and trimmed
2 Tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 cup blueberries
1 Tbsp water
1/4 cup half-and-half
Zest of one small lemon

First you are going to roast the asparagus so preheat your oven to 400 degrees.

While the oven is heating, arrange asparagus on a cooking sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Coat the asparagus thoroughly.

Roast in the oven for about 15 minutes, stirring a couple of times, until slightly browned and stalks are tender.

While the asparagus is cooking, prepare the sauce. Place the blueberries and water into a small pan and turn the heat to high. Bring to a boil and then reduce heat to simmer for about 10 minutes. Turn off the heat, add the half-and-half and stir to blend.

Place the roasted asparagus on a serving platter and drizzle sauce over the asparagus. Top with lemon zest and serve.

It is a lovely June day as I make this post and am now anticipating enjoying this dish all summer long!