Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds asparagus

  2. 3/4 cup water

  3. 1 tablespoon Dijon mustard

  4. 2 tablespoons canola oil

  5. 1/4 teaspoon freshly ground black pepper

  6. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Using a vegetable peeler, peel the bottom third of the asparagus stalks to remove the fibrous skin. Cut the asparagus diagonally into 2 to 3 inch pieces 2. Place the asparagus in a stainless steel saucepan, and add the water. Cover, bring to a boil, and boil for 3 minutes, until the asparagus is just tender and most of the liquid has evaporated.

  2. Drain off any remaining water, and place the asparagus in a bowl. Add the mustard, oil, pepper, and salt, and mix well. Serve at room temperature.


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