Meals Matter

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Contributed By: tharp303
Mireille Guiliano - French Women Don't Get Fat

Note: For this recipe I recommend Meaux mustard, which is made from crushed mustard seeds rather than from seeds ground to a powder, and it is generally mild. In contrast, Dijon is light in color and fairly strong in flavor. I prefer Meaux for its color, texture and taste.

Ingredients

1/2 teaspoon Salt

1 pound Fresh asparagus, bottom inch cut off

1/4 cup Meaux mustard

2 tablespoons Honey

1 tablespoon Minced shallot

Pinch of fresh thyme

Preparation

Fill a saucepan large enough to hold the asparagus with water. Add the salt and bring the water to a boil. Add the asparagus and cook with the lid on until barely tender, about 3 minutes. Drain.

Combine the mustard, honey, shallot, and thyme, and mix well. Pour over the asparagus, and serve.

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