1 1/4 pounds asparagus
3/4 cup water
1 tablespoon Dijon mustard
2 tablespoons canola oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt


1. Using 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

2. Place 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.

3. Drain 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.

Jacques Pepin prefers thick asparagus because he feels they have more flavor and are less expensive than the thin ones. You can peel the asparagus with a vegetable peeler to remove the tough outer layer.

Asparagus In Mustard Sauce
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