Ingredients
1¼lbsasparagus,(about 15 stalks)
¾cupswater
1tbspdijon-style mustard
2tbspcanola oil
¼tspfreshly ground black pepper
½tspsalt
Preparation
Using a vegetable peeler, peel the bottom third of the asparagus stalks to remove the fibrous skin
Cut the asparagus diagonally into 2 to 3-inch pieces. This should make 3 cups.
Place the asparagus in a stainless steel saucepan, and add the water. Cover, bring to a boil, and boil for 3 minutes until the asparagus is just tender and most of the liquid has evaporated.
Drain off any remaining water, and place the asparagus in a bowl. Add the mustard, oil, pepper, and salt, and mix well.
Serve at room temperature.
