Wednesday, April 14, 2004
Last night, I had an idea for a sauce to compliment the asparagus we had on hand based on Martha's recipe. The sauce turned out so good that I could've lick that pot dry.
1 lb. Asparagus
3 Honey Tangerines
3 tb I Can't Believe It's Not Butter you can use unsalted butter
1 tb Dijon Mustard
Remove the stalks and trim the asparagus. In a pan, boil some water and add a bit of salt. Blanch asparagus for about a minute or two and drain. Set aside.
Squeeze the juice out of the honey tangerines. Put the juice in a pot along with the butter and let it reduce. When the sauce has reduced, quickly add the mustard and whisk until completely blended.
Arrange the asparagus on a plate and pour the sauce over it. The dish looks beautiful and it will be delicious.