2 tablespoons butter or 2 tablespoons
heavy whipping cream
spicy brown mustard
brownwood farms kream mustard
fresh lemon juice
fresh asparagus, trimmed
- In a small skillet, melt butter over medium heat. Add almonds, and cook, stirring frequently, for 5 minutes or until fragrant and golden brown. Set Aside.
- In a small bowl, combine cream, mustard, lemon juice, and salt; set sauce aside.
- In a dutch oven, bring 2 quarts water to a boil over medium-high heat. Add asparagus; return to a boil, and cook for 3 minutes or until desired tenderness. Drain well. Place asparagus on a serving plate, and top with cream sauce and buttered almonds.