Friday, December 9, 2011

Roasted Asparagus with Dijon Mustard Sauce


Mustard.... what can I say? I absolutely love the stuff. My favorite way to eat a hot dog? Yep, tons of mustard and nothing else. Potato salad? Muuuuustard. Deviled eggs? Sandwiches? Dips?

Ok, you get the point. :)

Not only am I a mustard fan but I also love asparagus. So when my two favorite things combined..... yum!! Adjust the sauce to taste. I like to go heavy on the mustard and vinegar. I served this with a big ol' porterhouse steak and some bread. I just realized that I never talk about what I drink. Cold decaf sweet tea, no ice. Daily. With every meal -- breakfast, lunch, and dinner. :) And even know I love horseradish sauce on my steak, this sauce was pretty good on it as well. In fact, I'm also thinkin' it would be great on a baked potato.

I barely used enough for 2 servings. Make more because it goes fast! :)

Roasted Asparagus with Dijon Mustard Sauce
Serving Size = About 2 or 3
Original Recipe
  • Asparagus, trimmed (about 3 servings)
  • Oil (I used EVOO)
  • 1/4 cup sour cream
  • 1 - 2 tablespoons dijon mustard
  • 1/2 - 1 tablespoon vinegar (I used tarragon)
  • Pinch of sugar (optional)
  • Salt/Pepper to taste
  1. Preheat oven to 400F.
  2. Toss the asparagus in some oil until lightly coated. Sprinkle on some salt. Cook in a baking dish for about 20 minutes, or until tender.
  3. For the sauce, combine the sour cream, dijon, vinegar, sugar, salt and pepper. Adjust to taste. Either heat in the microwave until warm or heat in a small saucepan over medium heat until warm.

5 comments:

Pat's Pink Apron said...

This sounds really good to me I'd like to try this. I've never had a mustard sauce on asparagus before. Pat

Miz Helen said...

Hi Elsa,
Your Asparagus with Dijon Mustard Sauce looks so good. Good veggies in the midst of all these sweets, YES! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen

Miz Helen said...

Elsa,
I pinned your recipe!

Miz Helen said...

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great week and enjoy your new Red Plate!
Miz Helen

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