5 Reviews

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!

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Pyxiemouse February 28, 2009

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.

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lauralie41 December 29, 2006

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.

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littleturtle December 19, 2006

WOW!! The sauce for this is wonderful and simple. I chose to make this recipe because I had everything on hand including the frozen Trader Joe's Asparagus. I did however substitute the fresh lemon juice with 1 1/2 tablespoons of bottled. I also used about 1/4 tsp. of black pepper. The only thing i would change would be to use fresh asparagus. Frozen is ok and it is more convenient but it can't compare to the taste of fresh. This is recipe fits in whether entertaining or making a weekday meal. It was also very good the next day when I added it cold to my salad.

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Tarynne December 15, 2006

This was delicious, Engrossed, thanks for a quick and easy new asparagus technique. I have never done asparagus in the pan before, only ever blanched it but I loved how this recipe turned out! I used fresh asparagus, and my lemon wasn't very juicy so I added a bit of balsamic for good measure. The plate was emptied in a matter of minutes.

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oloschiavo November 29, 2006
Lemon Dijon Asparagus