One more Asparagus April recipe coming at you today. A colleague recently told me she does not eat cooked vegetables. I think I was rendered speechless. She said she will eat some with sauces but dislikes the taste of cooked veggies. If you have a picky eater in your house, try this dish! If it goes well, try out the sauce on other veggies and fish!
Mustard and Veganaise Glazed Asparagus http://www.foodandwine.com/recipes/mustard-and-mayonnaise-glazed-asparagus
Light a grill or turn on an indoor grill. In shallow dish, whisk veganaise with mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add asparagus and turn to coat. Let stand at room temp for 30 min. Grill asparagus over med-high heat, turning occasionally, until spears are tender and lightly blistered in spots, ~6 min. Serve asparagus hot or at room temp.
Makes 4 fat and veggie servings. I did halve the top 5 ingredients. Nearly a cup of sauce for one pound of asparagus seemed a little ridiculous. Another option would be to go ahead and use ¼ cup each of the first three items and boost the lemon back to 3 Tbsp juice and 1 tsp of zest then keep the glaze on the size for you to portion control while your pickier eaters may want more. In that case, the original recipe has 8 fat servings.
For those unfamiliar, veganaise is a vegan mayo that we allow on our nutrition plan. Note that a single tablespoon counts as a fat serving so you must measure it carefully and use it sparingly. It is not as beneficially healthful as the nuts, nut butter, avocado, and healthy oils we typically count as fats. My most common use of veganaise is to mix a single tablespoon with equal parts Dijon mustard and sometimes dill relish for tuna/turkey/chicken salad. The addition of the mustard and relish really gives the salad a great zing and stretches the veganise so a single serving has less than a full fat.
That’s it, chefs, Asparagus April has come to close. Check in next week as we roll into May to see what’s next! Feast with sauce, feast with glaze, and as always…FEAST ON!!!
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