Asparagus with Mustard Dressing and Capers

This dish tastes yummy both room temperature and cold. I also sometimes use the last eight ingredients of this recipe for mixed green salads sprinkled with the lemon zest and capers because it tastes yummy too

Ingredients:

1 lb. asparagus, trimmed
2 hard boiled egg "yolks"
1 tsp. Dijon mustard
1 medium lemon, zested and juiced
1 Tbsp. white wine vinegar
1/2 tsp. paprika
salt and pepper to taste
1/4 cup olive oil
1 Tbsp. capers

Directions:

Bring a medium pot to boil, add the asparagus and boil until just tender, about 2 to 3 minutes. Drain and set aside.

Meanwhile, place the egg yolks in a small bowl and mash them with a fork until there are no clumps. Add the mustard, lemon juice, vinegar, paprika, salt and pepper, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing.

Place the asparagus on serving plate(s) and sprinkle the lemon zest and capers over the asparagus. Drizzle with the dressing and serve.

By Deeli from Richland, WA

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Related:
Asparagus Salad Recipes

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Asparagus With Mustard Sauce

Ingredients:

2 lb. fresh asparagus (trimmed)
3 Tbsp. butter (cubed)
Salt and Pepper (to taste)
1 cup sour cream
1/4 cup Dijon mustard
2 Tbsp. red wine vinegar
2 tsp. sugar or sweetener
1/8 tsp. crushed red pepper flakes

Directions:

Place asparagus in a shallow baking pan, dot with butter. Sprinkle with salt and pepper. Cover and bake at 400 degrees F for 20-25 minutes or till tender. In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on HIGH for 1-1 1/4 minutes or till heated thoroughly. Serve over asparagus. Makes: 6-8 servings.

By Terri H.