Recipe by Dwynnie
I think this is based on a Cooking Light recipe, but I can't remember! A very easy side dish for a dinner party or brunch! Note: DH and I both really like this dish, so the serving size is big! Update 12/31/2011: I finally found the original recipe from Cooking Light. The original sauce was: 2 tablespoons Dijon mustard, 2 tablespoons lemon juice, 1/4 teaspoon salt, 1 tablespoon mustard seeds
Top Review by Genevieve #2
This recipe reminded me of pickled asparagus which I absolutely love. It was simple to make and tangy and delicious. However, it is not for everyone, my husband doesn't really like tart or tangy things and he didn't care for it.
- 1 lb asparagus, ends trimmed
- 1 tablespoon whole mustard seeds
- 2 tablespoons lemon juice
- 3 tablespoons white vinegar
- 3 tablespoons country Dijon mustard
Directions See How It's Made
- Mix lemon juice, vinegar, and country dijon mustard in a small bowl.
- Boil the asparagus until just done in a large wide saucepan.
- Drain asparagus and remove to serving plate.
- Toast mustard seeds over medium-high heat for 3 minutes, being careful not to burn them.
- Pour the dijon mustard mixture into the pan and mix well.
- Put the asparagus back into the pan and toss to coat.
- Remove the asparagus to the serving plate and top with the extra sauce.