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Asparagus with Creamy Mustard Sauce


  • 2 Tbsp mayonnaise
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper
  • 1 lb trimmed asparagus


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

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

Adapted from Martha Stewart

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