Looking for something unusual? I’ll satisfy you right away with these asparagus with mustard! They are a light and simple side dish to prepare but, at the same time, unique due to the aromatic emulsion with which they are dressed. We are certainly more used to pairing these vegetables with eggs, but I assure you that this combination is also not bad. And then it’s always nice to bring something different from the usual dishes to the table, don’t you agree with me? Maybe it’s because I get tired of eating the same things and love to try new dishes. The original recipe (which I found in the Encyclopedia of Italian Cooking) called for the use of cream, which I replaced with milk. The result was still excellent and less caloric.
Other ideas with asparagus:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Asparagus with Mustard
- 1.1 lbs asparagus
- 0.5 oz mustard (mild or aromatic)
- 1 tsp balsamic vinegar
- 3 tbsps milk
- 3 tbsps extra virgin olive oil
- salt
Tools
- 1 Asparagus Steamer
- 1 Small Bowl
Preparation of Asparagus with Mustard
Clean the asparagus by removing the bottom part of the stalk (the toughest and woody part); then wash them thoroughly under running water.
In an asparagus steamer (or a tall and narrow pot), bring plenty of salted water to a boil. When it boils, immerse the asparagus keeping the tips out and cook them, covered, until they are tender. The cooking time may vary based on the size of your asparagus.
Once cooked, drain them and let them dry on kitchen paper.
In a small bowl, mix a tablespoon of mustard (sweet or aromatic depending on personal taste), a tablespoon of balsamic vinegar, a pinch of salt, three tablespoons of milk, and three tablespoons of oil and mix very well until you get a creamy and perfectly emulsified sauce.
Place the asparagus on the serving plate and pour the prepared sauce over them (I recommend letting the sauce drizzle along the entire length of the asparagus without covering them completely; rather keep a small bowl of emulsion aside so that everyone can add it to taste according to personal preference).
These asparagus with mustard are good both warm and at room temperature. Enjoy! Paola
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