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Asparagus with Dijon-Horseradish Sauce
Makes 6 servings
*24 - 30 spears asparagus
*2 tbls. Dijon mustard
*1 tsp. freshly-squeezed lemon juice
*4 tbls. mayonnaise
*1 tsp. horseradish
1Trim about 1 inch off bottom of asparagus stalks. Bring large pot of water to boil. Add asparagus and blanch 3-5 minutes, until they turn a bright green color. Drain immediately.
2Separately, mix together mustard, lemon juice, mayonnaise and horseradish until smooth.
3Drizzle sauce over asparagus (a squeeze bottle works well) and serve immediately.