Asparagus in Mustard Sauce

From inthekitchenwithkath.com

(Adapted from Jacques Pepin’s recipe in Essential Pepin)

Jacques uses canola oil; I substituted light olive oil, which worked fine. You don’t want to use a flavorful olive oil here. He used white wine vinegar; I used white balsamic vinegar.

Serves 4

1¼ pounds asparagus

3/4 cup boiling water

Mustard Sauce

2 tablespoons Grey Poupon Dijon mustard

2 tablespoons light olive oil (or canola oil)

2 tablespoons walnut oil

2 teaspoons white balsamic vinegar (or white wine vinegar)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1. Wash the asparagus and break off the ends.

2. Put the asparagus in a large pan. Pour the boiling water over it. Cover and turn the heat on high. When it comes to a boil, boil for about 3 minutes.

3. Put the cooked asparagus in a strainer, and let it dry and cool in the strainer.

4. When ready to serve, put the asparagus on a platter. Serve the Mustard Sauce on the side, or drizzle it over the asparagus on the platter. Serve at room temperature.

Sauce:

I put everything in my Blender Ball and gave it a few shakes and it was ready. If you don’t have a Blender Ball, put everything in a bowl and whisk it together. It doesn’t matter if it is not fully emulsified.