Asparagus with Lemon Dijon Glaze

Here's the 411. I just moved, or well "just" as in 14 days ago now, and still do not have a working kitchen. We just got a new stove a few days ago, but it is fractions of an inch too big so it is just sitting in it's space now going on a few days. I should mention I rent the space and the landlord has hired someone to do all the work. My new cramped kitchen has been torturing me for two weeks now. I have not cooked in my new apartment yet, so all cooking has been done at my parent's house on weekends when I visit.

Last weekend when I visited I made dinner for them, a simple grilled steak tip, pasta, and what I am going to share with you, a quick asparagus in a lemon dijon glaze. I love asparagus and eat it frequently, but always try to think of new ways to serve it. My favorite wave to eat it is roasted in garlic with hollandaise sauce, but it was about 100 degrees out and I didn't want to put on the oven. Grilling asparagus is great too, but I just didn't do that. I blanched the asparagus and then quickly sautéed them in the lemon dijon glaze.

Ingredients & Directions:

Bunch of Asparagus
2 T Olive Oil
1 Clove Garlic diced
1 T Dijon Mustard (use your favorite kind)
1/2 Lemon (for the juice)

Bring water to a boil in a deep skillet (one that you can reuse again later to sauté the asparagus). While water is heating up you can prepare the asparagus. If you bend the asparagus it will naturally snap at the point where it goes from tender to tough (which is usually about 1/3 of the stalk). Rinse and set aside until water is boiling. Cook until the asparagus turns a bright green. The time this will take will depend on how thick your asparagus stalks are. Probably about 2-5 minutes or so. While that is cooking combine the garlic, dijon mustard, and 1/2 of the lemon juice in a small bowl, mixing thoroughly. Set aside. Remove asparagus from the skillet with a slotted spoon or tongs and place into an ice water bath to stop the cooking process. This will tenderize the stalks a bit more, but they'll remain deliciously crunchy. Empty the water from the skillet and then heat olive oil. Place asparagus in the oil for a minute lightly
sautéing it. Then add the lemon dijon glaze, sauté this with the asparagus for another minute or so on a low heat. Remove and eat.


  1. this looks great but do you haev any delicious sauces to poor over thr asparagus when they are ligtly cooked for soothing warm flavor?

  2. I would make a simple Hollandaise Sauce. That's really the best thing to serve with asparagus. Here is a simple recipe I made before: http://www.crampedkitchen.com/2009/08/eggs-benedict-with-blender-hollandaise.html