
Asparagus with Dijon-Horseradish Sauce
Makes 6 servingsIngredients
* | 24 - 30 spears asparagus |
* | 2 tbls. Dijon mustard |
* | 1 tsp. freshly-squeezed lemon juice |
* | 4 tbls. mayonnaise |
* | 1 tsp. horseradish |
Instructions
1 | Trim 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. |
2 | Separately, mix together mustard, lemon juice, mayonnaise and horseradish until smooth. |
3 | Drizzle sauce over asparagus (a squeeze bottle works well) and serve immediately. |