I have to admit that asparagus is not one of my favorite vegetables. If by chance it gets overcooked and mushy – yeccch! It is not a pretty picture. But Kumy loves this recipe and I like it too.
1 bunch asparagus, trimmed and cut into bite-sized pieces (Keep the thick bottom pieces separate)
1 Tbsp butter
splash of dry white wine
1 1/2 tsp Dijon mustard
1/4 tsp sage
1/2 cup half n half
1/8 tsp kosher salt
couple of grinds of black pepper
Heat butter and wine in a saucepan on medium heat. Add the thicker, bottom parts of the asparagus, cover and cook for 2 minutes. Add the more tender, upper parts and saute another 7-8 minutes. (I like to stop at this point unless the bottom stems are still really hard, because of my aforementioned aversion to mushy asparagus.)
Mix mustard, sage and half n half in a bowl and pour over asparagus. Gently toss the asparagus in the mustard sauce so it’s warmed up a bit. Check seasonings and serve.