Asparagus Dijon


  • 1 ½ pounds asparagus spears
  • ¼ cup mayonnaise
  • 2 tablespoons sliced green onion
  • 3 to 4 teaspoons Dijon- cooked style mustard
  • 1 hard- egg, finely chopped (optional)


  1. Snap off and discard woody bases from fresh asparagus. No need to scrape off scales. Cook fresh asparagus, covered, in a small amount of boiling water for 4 – 6 minutes or until crisp-tender. Drain and keep warm.
  2. Meanwhile, for sauce, beat whipping cream just till stiff peaks form. Fold in mayonnaise, green onion, mustard, and, if desired boiled egg.
  3. Spoon sauce on top of asparagus. Serve immediately. Serves 6.

Note: To snap off asparagus spears…. starting at the base and working toward the tip, using both hands, bend the spear several times between your thumbs and fingers until you find a place where it breaks easily.

Asparagus Dijon