Asparagus with mustard cream


Ingredients 7
Servings 4
Time

Ingredients

  • 500
    g
    fresh asparagus
  • 15
    ml
    oil
  • 1
    clove garlic, crushed
  • 15
    ml
    wholegrain mustard
  • 5
    ml
    honey
  • 190
    ml
    cream
  • salt and freshly ground black pepper
 

Method

 
Break the hard, fibrous pieces off the asparagus spears by bending them - they will break automatically at the hard ends. Discard the hard bits and slice the asparagus or keep whole. Heat the oil in a pan or wok and lightly sauté the garlic for a few seconds until fragrant. Add the asparagus and stir-fry for 3 to 4 minutes over low heat until tender. Take care not to overcook them. Remove the asparagus and keep warm. Beat the mustard, honey and cream together, add to the pan or wok and bring to the boil. Cook until slightly thickened. Season with salt and freshly ground black pepper. Add the asparagus, heat through and serve with pork fillet with baby apples (see recipe).
 

 

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