Recipes

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.