Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1998


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Snap off tough ends of asparagus. Bring 4 quarts water to a boil in an 8-quart stockpot. Add half of asparagus; cook 3 minutes. Remove asparagus from stockpot. Rinse with cold water; drain and pat dry. Repeat procedure with remaining asparagus.

  • Combine the Dijon mustard, lemon juice, and salt in a small bowl. Place a large nonstick skillet over medium heat until hot. Add mustard seeds; cook 1 minute, stirring constantly. Add asparagus and mustard mixture, and cook 2 minutes or until thoroughly heated.

Nutrition Facts

51 calories; calories from fat 19%; fat 1.1g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.3g; protein 4.5g; carbohydrates 8.3g; fiber 4.4g; iron 1.3mg; sodium 222mg; calcium 74mg.