I just bought some asparagus this weekend and, unlike the disappointing strawberries I have purchased this year, they are fantastic. When asparagus are this good I think of nothing else but Hollandaise; but when you want to serve a larger group, there is nothing like a mustard and mayonnaise sauce.
This is great for a Spring lunch and for Easter Sunday this weekend. You can adapt the sauce by substituting orange juice for the vinegar and adding grated orange peel. The best part is everything can be prepared the day before!
I will be on vacation for a couple of weeks but will be back with more recipes and fun at the end of the month. Stay tuned!
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
1.In a bowl, stir together 2 tablespoons mayonnaise, 1 tablespoon olive oil, 1 tablespoon white-wine vinegar, and 1 teaspoon Dijon mustard. Season with salt and pepper. Drizzle over chilled Steamed Asparagus.
Original recipe adapted from Martha Stewart