Whether you like it steamed, sauteed, boiled, roasted, or grilled, my favorite vegetable, asparagus, is about to be in season. It’s almost Spargelzeit, or Asparagus time, as it’s called in Germany, so break out the steamer or grill. Skip the lemon butter and try something different this time–a sour cream mustard sauce. This is as easy to make as any salad dressing.
1/2 cup Sour Cream
1 teaspoon Honey
2 tablespoons Dijon Mustard
1 tablespoon Apple Cider Vinegar
Mix these together, and chow down. Vary the proportions according to your whims. Sometimes I want more honey, sometimes vinegar, and almost always, more mustard. Someone has to support the mustard farmers of Burgundy, though I hear more mustard comes from Canada these days, instead of France. This also makes a great dipping sauce for almost any raw vegetable, or crudité, since we have gotten all French all of a sudden.