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Asparagus with Creamy Mustard Sauce


  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 1 pound trimmed asparagus


Place a steamer basket in a large pot fileld with 1 inch of water. Bring to a boil. Add 1 pound trimmed asparagus, cover and cook until crisp-tender, 2 to 6 minutes.

In a bowl, stir together 2 tabelspoons mayonnaise, 1 tablespoon olive oil, 1 tablespoon white wine vinegar, and 1 teaspoon Dijon mustard. Season with salt and pepper. Drizzle over chilled steamed asparagus.

Adapted from Martha Stewart

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