Cold Asparagus in Mustard Sauce Recipe


Difficulty LevelBit DifficultHealth IndexJust Enjoy
MethodMain Ingredient


 Fresh asparagus2 Pound, cleaned and tied into bundles
 Hard cooked egg1
 Egg yolk1
 Dijon mustard1 1⁄2 Teaspoon
 Olive oil1⁄2 Cup (8 tbs)
 White wine vinegar1 1⁄2 Tablespoon
 Capers2 Teaspoon, well drained
 Salt To Taste
 Freshly ground white pepper To Taste
 Minced pimiento1 Tablespoon
 Minced parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1304 Calories from Fat 1063

% Daily Value*

Total Fat 120 g184.8%

Saturated Fat 18.7 g93.3%

Trans Fat 0 g

Cholesterol 426.8 mg

Sodium 579.4 mg24.1%

Total Carbohydrates 41 g13.7%

Dietary Fiber 20.4 g81.5%

Sugars 18.3 g

Protein 31 g62.3%

Vitamin A 181.4% Vitamin C 140.3%

Calcium 32.8% Iron 125.2%

*Based on a 2000 Calorie diet


Bring about 4 cups salted water to boil in 6-quart pan.
Add asparagus and cook uncovered until tender, about 10 to 12 minutes.
Run immediately under cold water to stop further cooking and to retain color.
Set aside to cool but do not chill in refrigerator.
Separate hard-cooked egg, reserving yolk; finely mince white.
Blend hard-cooked yolk, raw yolk and mustard in blender or food processor until smooth.
Slowly add oil, beating until thick and creamy.
Blend in vinegar.
Transfer to small bowl.
Add capers.
Season with salt and white pepper.
Place asparagus on serving dish.
Spoon sauce over, leaving tips exposed.
If using shrimp garnish, dress with vinaigrette and place over mustard sauce.
Sprinkle with egg white, pimiento and parsley