Ingredients
1/2 teaspoon salt
1 pound fresh asparagus, bottom inch cut off
1/4 cup Meaux mustard
2 tablespoons honey
1 tablespoon minced shallot
Pinch of fresh thyme
Yield: 4 Servings
Recipe
Fill a saucepan large enough to hold the asparagus with water. Add the salt and bring the water to a boil. Add the asparagus and cook with the lid on until barely tender, about 3 minutes. Drain. Combine the mustard, honey, shallot, and thyme, and mix well. Pour over the asparagus, and serve. Note: Meaux mustard is made from crushed mustard seeds rather than from seeds ground to a powder, and it is generally mild. In contrast, Dijon is light in color and fairly strong in flavor. I prefer Meaux for its color, texture and taste.