- 1 pound fresh asparagus
- 1/2 cup water
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil (or other unrefined oil)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Cut the asparagus in halves or thirds.
- Mix together the mustard, oil and salt and pepper.
- In a covered pot, add the asparagus and the water, cover and place on medium-high heat to bring to a boil. Boil for 3 minutes or until tender and the majority of the water has evaporated. Remove from heat, drain off excess liquid (if any) and place asparagus on serving platter.
- Drizzle the mustard sauce over the asparagus and serve.