Yield
8 servings

How to Make It

Step 1

Snap off tough ends of asparagus. Bring 4 quarts water to a boil in an 8-quart stockpot. Add half of asparagus; cook 3 minutes. Remove asparagus from stockpot. Rinse with cold water; drain and pat dry. Repeat procedure with remaining asparagus.

Step 2

Combine the Dijon mustard, lemon juice, and salt in a small bowl. Place a large nonstick skillet over medium heat until hot. Add mustard seeds; cook 1 minute, stirring constantly. Add asparagus and mustard mixture, and cook 2 minutes or until thoroughly heated.

Ratings & Reviews

AndreaSaunders's Review

AndreaSaunders
April 16, 2011
I love this and have made it for several dinner parties. Just be sure that you don't overcook the asparagus. After the 3 min. of cooking, I drop it into ice water to stop further cooking. Can do this a day ahead and then reheat the asparagus in the mustard "sauce" at the last minute before serving. Asparagus need not be piping hot to be eaten.

wowreg's Review

missstarr
April 19, 2009
I hate to be the lone dissenter, but I thought this was a just a good, not outstanding recipe. It is easy to prepare, and quick. However, it just tasted like mustard on asparagus. Not particularly nuanced or special, in my opinion. I much prefer another Cooking Light asparagus recipe; I think it is called Asparagus with Balsamic Browned Butter.

missstarr's Review

wowreg
March 14, 2009
This recipe is simple and delicious! I made it the first time for company and have made it several times since. It's a great side dish - I usually double the sauce when I make it! Highly recommended.