Asparagus with Creamy Mustard Sauce (American South)

Spring is the season to take full advantage of the subtle, grassy flavours of asparagus and this easy sauce comes together in minutes.

2 Tbsp. butter
¼ cup slivered almonds
½ cup heavy whipping cream
2 Tbsp. spicy brown mustard
1 Tbsp. lemon juice, freshly squeezed
¼ tsp. sea salt
2 lb asparagus, trimmed

In a small skillet, melt the butter over medium heat. Add the almonds and cook, stirring frequently until fragrant and golden brown, about 5 minutes.

In a small bowl, mix together the cream, mustard, lemon juice, salt, and pepper.

In a Dutch oven, bring 2 qts water to a boil over medium-high heat. Add the asparagus and cook until desired tenderness, or about 3 minutes. Drain well.

Place the asparagus on a serving plate and top with the cream sauce and buttered almonds.

Makes 4-6 servings.