If you can bear to add anything besides a bit of salt to the wonderful bumper crop of asparagus we're having this year, this recipe from the National Honey Board is worth a try. It's sure to impress Mom, too!
1 lb fresh asparagus
1/2 cup Dijon mustard
1/2 cup dark ale or beer
1/3 cup honey
1 clove garlic, minced
1 teaspoon fresh thyme, minced
1/2 teaspoon salt
Wash and trim woody ends from asparagus (or use a vegetable peeler to peel them if you want to savor every last bite). Add asparagus to boiling salted water and cook, covered, about 2 minutes until just barely tender. Combine mustard, beer, honey garlic & thyme. Taste and add salt if needed. Drizzle on cooked asparagus. Serves 4.
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