Asparagus in Mustard Sauce recipe


  • 1¼ pounds asparagus
  • 3/4 cup boiling water

Mustard Sauce

  • 2 tablespoons Grey Poupon Dijon mustard
  • 2 tablespoons light olive oil (or canola oil)
  • 2 tablespoons walnut oil
  • 2 teaspoons white balsamic vinegar (or white wine vinegar)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  • Wash the asparagus and break off the ends.
  • Put the asparagus in a large pan. Pour the boiling water over it. Cover and turn the heat on high. When it comes to a boil, boil for about 3 minutes.
  • Put the cooked asparagus in a strainer, and let it dry and cool in the strainer.
  • When ready to serve, put the asparagus on a platter. Serve the Mustard Sauce on the side, or drizzle it over the asparagus on the platter. Serve at room temperature.


  • I put everything in my Blender Ball and gave it a few shakes and it was ready. If you don’t have a Blender Ball, put everything in a bowl and whisk it together. It doesn’t matter if it is not fully emulsified.