Author Notes: This is a twist on a recipe by my mom, which has been making this for years and passed it along. The nice thing is that it is really flexible.
I'm unsure of what cheese she used, but I use gruyere and it makes it oh so delicious. and you can substitute dijon mustard but I leave it out because I dont really like dijon. AND, you can do this recipe with green asparagus but I prefer white. —yella
juice from half a lemon
pounds white asparagus
cup ildly strong mustard, or to taste
cup grated mild-flavored gruyere
- Peel the asparagus so as to remove the hard part and trim the hard ends. If really large, cut the asparagus in half. Set aside and preheat the oven to 350 F.
- Bring a large pot of salted water to a boil. Add the lemon juice. Blanch the asparagus for 1-2 min or until soft and tender. (I prefer them really soft, boyfriend likes them crunchier - up to you). Place them in ice cold water.
- Arrange asparagus in a ceramic or glass baking pan. Make sure they are side by side and in one layer. Cover asparagus with mustard. You dont want it to be drenched in mustard, think of it as how you would put mustard on a hot dog. Sprinkle gruyere over the mustard. Season with a fresh ground black pepper.
- Put in the oven for about 15 min, or until all the cheese has melted. Serve hot. Voila! C'est delicieux!
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe