Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

14 Asparagus spears, preferably 1/2 ts Dijon mustard
-thin stalks 1/2 ts Honey
1/3 c Olive oil Salt and freshly ground
1 Lemon, juiced -white pepper

Wash, peel (if desired), and trim off the woody bases of the
asparagus. Tie the asparagus into a bundle and steam it upright in 1
1/2 inches of water. Cook 5 to 8 minutes, or until bright green and
crunchy but not limp. Rinse under cold water and drain. Whisk the
oil, lemon juice, mustard, and honey in a bowl until emulsified. Add
salt and pepper to taste. Drizzle over the cold asparagus spears just
before serving.

From: Grill Book by Kelly McCune Meal Mastered by R. Thompson
Submitted By ROBERT MILES On 04-01-95

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