Lemon Dijon Asparagus

Engrossed's Note:

This is my simple, healthy and tasty way to make asparagus! This is also good with balsamic vinegar in place of lemon juice. Yes, this is has very strong flavors but I love it! I recently made this with carrot ribbons made with my vegetable peeler and it was a great addition.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 (12 ounce) bag frozen thin asparagus spears (I use Trader Joe's frozen) or 1 (12 ounce) bag fresh thin asparagus spears (I use Trader Joe's frozen)
• 1 lemon, juice of
• 1 tablespoon whole grain Dijon mustard
• black pepper
• cooking spray

Directions:

1. Spray large skillet with oil. Heat over medium-high.
2. Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
3. Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
4. Serve immediately.
5. I like to serve this with simple baked chicken breasts or fish.

Reviews

[Pyxiemouse]

I had to add a pinch of natural sugar and dilute it with a tablespoon or two of water, but after that the sauce was great. It is the healthiest way I know to eat asparagus, and made me fall in love with it all over again!

[lauralie41]

This recipe is very easy to put together and cooks quickly but sorry to say this didnt work well for us. I used 1 tablespoon of lemon juice instead of the juice of one lemon. The mustard/lemon mixtures tanginess was very overpowering with the milder flavor of the asparagus. I also agree that this would work better with fresh asparagus.

[littleturtle]

Easy and we could see how other people would think it's good, but unfortunately nobody in my house cared for this. The lemon and mustard flavors were just too strong for us; it seriously overpowered the flavor of the asparagus. The texture would definately be better with fresh asparagus too. Sorry. It was worth a try, but I'll be sticking with my usual asparagus recipe.