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Asparagus with Mustard Dip

  • 1 to 2 bunches of fresh asparagus
  • ½ cup Dijon mustard
  • 2 tsp. red wine vinegar
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 cup corn oil

Prepare asparagus, trimming ends and scales. Boil asparagus until crisp tender. Drain and allow to cool to room temperature. In a small bowl, wisk mustard, vinegar, salt and pepper. Gradually wisk in the corn oil.

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