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.
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Vegetarian
Meal Type: Lunch
Appetizers
Sauces
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.
Cook's Notes
Nutrition Information