Ingredients
1 1/4 lb. asparagus (about 15 stalks)
3/4 c. water
1 tbsp. Dijon-style mustard
2 tbsp. canola oil
1/4 tsp. Freshly ground black pepper
1/2 tsp. salt
Preparation
Step 1Using a vegetable peeler, peel the bottom third of the asparagus stalks to remove the fibrous skin. Cut the asparagus diagonally into 2- to 3-inch pieces. (You should have about 3 cups.)Step 2Place the asparagus in a stainless steel saucepan, and add the water. Cover, bring to a boil, and boil for 3 minutes, until the asparagus is just tender and most of the liquid has evaporated.Step 3Drain off any remaining water, and place the asparagus in a bowl. Add the mustard, oil, pepper, and salt, and mix well. Serve at room temperature.
I peel the asparagus stalks for this recipe (so they are completely edible) and cook them in just enough water so that most of it has evaporated by the time the asparagus is cooked, thus preserving the vitamins and nutrients in the vegetable. The pungent mustard dressing should be served at room temperature.
