Because it’s another good year for our asparagus harvest, I want more new recipes. So, Honey Mustard Asparagus is now on my list. If you love to cook, you probably have loads of clipped recipes that you always intend to make. Honey Mustard Asparagus is a version of a 1995 recipe that I clipped and never tried! If you need a light delicious side or salad, this is it.
The honey mustard dressing is a great flavor to add to salads and lots of vegetables. I even used it to perk up cooked greens, .
Ingredients
- 1/4 cup dijon mustard
- 1/4 cup dark ale or beer
- 2 TBSP honey
- 1 clove garlic, pressed
- 1 tsp fresh thyme leaves
- Salt and pepper
- 1 lb fresh asparagus
Instructions
- In a small bowl, mix dijon and next 5 ingredients. Set aside.
- Boil water in a pan. Add salt and asparagus. Cook asparagus until crisp tender, or a little more, if you like it done a little more. Remove asparagus from water. Cut into bitesize pieces. Toss with some of the dressing.
- Serve as a side or salad.
- For a salad that's more of an entree, add crumbled feta and/or diced ham.
For one more scrumptious way to use the asparagus harvest, I love Kathy’s recipe from Salads.
Precook asparagus like above recipe.
Make dressing –
1/3 cup seasoned rice vinegar
1/3 cup olive oil
1 tsp sugar
1/2 tsp salt
one garlic clove
1 T red onion
Put all ingredients in a hand blender (or blender) and mix till onion and garlic are chopped and blended. Stir in
1/4 cup crumbled gorgonzola or blue cheese
Toss with asparagus.