Asparagus with mustard cream

Name: Asparagus with mustard cream
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 500.00 g asparagus; 15.00 ml oil; 1.00 garlic cloves, crushed; 15.00 ml wholegrain mustard; 5.00 ml honey; 190.00 ml cream; sea salt and freshly ground black pepper

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

500.00 g	asparagus
15.00 ml	oil
1.00	garlic — cloves, crushed
15.00 ml	wholegrain mustard
5.00 ml	honey
190.00 ml	cream
	sea salt and freshly ground black pepper

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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).