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Asparagus is a delicious, crunchy veggie that lends itself to being paired with a tasty sauce. You can easily show this off at your next dinner party to impress the guests and tempt their taste buds.
The tanginess of the Dijon mustard sets off this dish you can simply refer to as “my perfect veggie side ”.
- 20 lg. asparagus spears
- 1/2 c. dry white wine
- 1/4 c. whipping cream
- 2 tsp. Dijon mustard
- 4 tbsp. butter
- Snap off and discard tough ends of asparagus. Peel stalks with a vegetable peeler; set aside.
- In an 8" to 10" frying pan, combine wine, cream, and mustard. Bring to a boil over high heat, stirring constantly, and boil until mixture forms large, shiny bubbles and is reduced by half. Add butter and stir constantly until completely blended. Keep warm over lowest heat.
- Place asparagus in 1" of boiling water in a 10" to 12" frying pan; boil, uncovered, just until spears turn bright green and are tender-crisp when pierced in thickest part (2-3 minutes). Drain well.
- Arrange 5 asparagus spears on each of 4 salad plates or make 4 groups of asparagus on a serving tray. Offer pepper to sprinkle and sauce to spoon over individual servings.