Cold Lemon Asparagus

1. 1

   Wash and break off the woody base of the asparagus.

2. 2

   Tie into a bundle and steam upright in 1 1/2-inches of water.

3. 3

   Cook 5 to 8 minutes or until bright green and crunchy, not limp.

4. 4

   Rinse under cold water and drain.

5. 5

   Whisk the oil, lemon juice, mustard and honey in a bowl until emulsified.

6. 6

   Add salt and pepper.

7. 7

   Drizzle over the cold asparagus spears just before serving.

No nutritional information available.

No additional tips available.