Mustard is my usual condiment of choice. I do go with ketchup on french fries, but for most everything else I use a condiment on, it is mustard. The container of mayo I keep in the fridge is mainly for when Gilbert visits. Naturally, I am drawn to dishes that use mustard in their preparation. Mustard doesn’t  have to be just a condiment!

Prepared mustard is made from the ground seeds of white, brown or black mustard plants which is then mixed with water, salt and an acidic liquid to create a paste. The addition of other herbs and spices creates the variety of colors and flavors available. The English name, mustard, is derived from a contraction of the Latin mustum ardens, meaning burning wine. It refers to the spicy heat of the crushed seeds and the French practice of mixing the seeds with the unfermented juice of wine grapes, called must.

The first uses for mustard were medicinal. The Greek scientist Pythagoras used mustard as a remedy for scorpion stings. One hundred years later, the Greek physician Hippocrates, used mustard in a variety of medicinal ways. The Romans were probably the first to experiment with the preparation of mustard as a condiment, spreading its use as they conquered other lands. Both prepared mustard and whole mustard seeds are used in this quick & delicious vegetable dish.

Mustard-Dressed Asparagus

Mustard-Dressed Asparagus (adapted from cookinglight.com)

Yield:  4 servings

Ingredients:

• 2 pounds asparagus
• 1 tablespoon Dijon mustard
• 1 tablespoons lemon juice
• pinch of salt
• 1 1/2 teaspoons mustard seeds

Preparation:

Snap off the tough ends of the asparagus. Steam the asparagus for 8 minutes, until they are al denté. Remove them from the heat, drain any water from the pot and set them aside.

We use an asparagus pot for steaming the stalks.

Combine the Dijon mustard, lemon juice and salt in a small bowl, whisk them together thoroughly then set the mixture aside.

When the mustard seeds start to pop, add in the asparagus & dressing.

Heat a large nonstick skillet over medium heat until it is hot. Add the mustard seeds, cooking them for about 1 minute, stirring constantly, until they start to pop. Lower the heat, add the asparagus and mustard mixture, and cook for 1 – 2 minutes or until it is thoroughly heated. Serve immediately.

This takes very little work!

Vegetable dishes that require little work are the best kinds!  ~Linda

Mustard-Dressed Asparagus (adapted from cookinglight.com)

Yield:  4 servings

Ingredients:

• 2 pounds asparagus
• 1 tablespoon Dijon mustard
• 1 tablespoons lemon juice
• pinch of salt
• 1 1/2 teaspoons mustard seeds

Preparation:

Snap off the tough ends of the asparagus. Steam the asparagus for 8 minutes, until they are al denté. Remove them from the heat, drain any water from the pot and set them aside.

Combine the Dijon mustard, lemon juice and salt in a small bowl, whisk them together thoroughly then set the mixture aside.

Heat a large nonstick skillet over medium heat until it is hot. Add the mustard seeds, cooking them for about 1 minute, stirring constantly, until they start to pop. Lower the heat, add the asparagus and mustard mixture, and cook for 1 – 2 minutes or until it is thoroughly heated. Serve immediately.