I love asparagus. Really, I do. I bought a bunch this weekend, knowing exactly how I’d use them. When Rachael Ray made the roast chicken that I made on Sunday, she also made asparagus, and that’s the recipe I used tonight. Normally when I make asparagus, I just roast them in the oven with a little bit of olive oil and cracked salt, so this was a little different. Done in about 10 minutes, they were tender and delicious. What more could you want?
Recipe courtesy of Rachael Ray
1 bunch thin asparagus
2 teaspoons Dijon mustard
1 tablespoon butter
Add one inch of water to a high-sided skillet and place over high heat. Bring to a simmer and add asparagus. Cover and cook for 5-8 minutes or until asparagus is tender.
Drain the asparagus and return to them skillet. Place over medium heat and add the Dijon and butter. Toss until the butter has melted. Serve.