Try serving blanched asparagus spears with a tasty dip made of wholegrain mustard and a bit of mayonnaise for a seasonal alternative to traditional crudités.
Blanched Asparagus with Creamy Mustard Dip
1 bunch asparagus
¼ cup wholegrain mustard
1 Tbs. mayonnaise (regular or light)
To blanche asparagus: Fill a bowl with ice and cold water to make a water bath. Bring a pot of salted water to a boil. While waiting for water to boil, trim asparagus spears to where they snap when bent. Place trimmed asparagus in boiling water for 1 minute, or until bright green. Immediately plunge asparagus into water bath to stop cooking. Once cooled, remove asparagus and refrigerate until ready to use (can be made up to 1 day in advance).
To make dip: Mix mustard and mayonnaise and serve in a small ramekin with blanched asparagus spears.
