Asparagus mustard
Instructions
Cut the end of the asparagus stalks, raschiarli, tie them and cook them in salted water and indoor pot.
Drain them and let them dry.
Cut tips and put them in a salad bowl.
Aside from beating the mustard with vinegar, salt to taste, stir in 3 tablespoons of cream and oil 4.
Beat well and pour sauce over asparagus tips.
Stir gently and serve.
Ingredients and dosing for 4 persons
- 1500 g of asparagus
- 1 tablespoon of spicy mustard
- 2 tablespoons of balsamic vinegar
- 3 tablespoons of cream
- 4 tablespoons of olive oil
- Salt