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.