mustard-mayo glazed asparagus recipe
Author: 
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • ¼ cup grainy mustard (thick, whole grain is best)
  • ¼ cup good quality mayonnaise
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest, finely grated
  • 1 garlic clove, crushed
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 pound thick asparagus, trimmed or snapped* (The small spears are fine, but try to get stems that are about the same circumference. Otherwise, you'll have uneven cooking times between sizes. There may be some overdone spears.)
Instructions
  1. Whisk all ingredients except asparagus together. Pour over asparagus to coat. Allow to stand at room temperature for 30 minutes.
  2. While marinating, preheat oven to 450 degrees F.
  3. Using a large pan, arrange asparagus in one layer, without too much crowding.
  4. See that leftover marinade in the bowl? DON'T throw it away. See notes below.**
  5. Another cooking option that is even better than the oven: place the asparagus on a rack, then place pan underneath. This prevents the asparagus from over steaming. The original recipe gives instructions to grill over moderately high heat for about 8 minutes, creating a nice blistered, flavorful char. I found this hard to duplicate in the oven, but the end result was still very flavorful.
  6. If using the oven, check every couple of minutes. They are done when the asparagus tips begin to char and the spears soften slightly.
  7. Serve immediately or at room temperature.
Notes
* Snapped? What does that mean? Instead of trimming ends, you can snap the woody ends off. The tough end should snap off cleanly from the more tender stem at the point of least resistance. ** I added a few spoonfuls of sugar, then I pressed, cubed, and marinated just under a pound of extra firm tofu in it for an hour. I baked it in the oven at 450 degrees F for about 30 min. The sugar helps caramelize and brown the tofu. I would have taken a photo but we ate it too fast. Peach loved it. Want more info on pressing tofu? See my bulgogi-style tofu recipe.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/mustard-mayo-glazed-asparagus-recipe/