Asparagus with lemon dijon mustard dressing
Asparagus is often a hard dish to match with wine, Sauvignon Blanc always works well as its fresh herbaceous characters balance the flavour and texture of fresh asparagus.
- Large bunch of Asparagus
- Lemon juice
- Dijon mustard
- Olive Oil
- Freshly ground black pepper
- Put 2 tablespoons of Dijon mustard in a dessert bowl and slowly add 2 tablespoons of olive oil to the mustard while whisking the mustard with a fork of whisk. The mustard will absorb the oil, if it starts to separate, keep whisking without adding more oil until the oil is absorbed.
- Once all of the oil is absorbed add lemon juice to the mustard/oil mix until it has a rich, creamy lemon flavour.
- Wash and trim the asparagus, then place in salted boiling water for 1 minute.
Serve on a flat dish with the dressing poured over and season with a good sprinkling of black pepper and salt.