Saturday, these jade green spikes of asparagus, tipped with lavender, jumped out at me at the farmer's market. I carried two bunches to our apartment above Beautiful Things. In our cozy kitchen, I made my own, up-dated, carb-wise version of my mother's meal, for Karl and me.
Asparagus with Parmesan Lemon Mustard Sauce
2 bunches asparagus2 tbsps butter
1 clove garlic, minced
2 tbsps flour
1/4 tsp salt
1 cup 2% milk
1 tsp grainy mustard
1/2 cup grated Parmesan
1 tbsp lemon juice
Parmesan to shave
Cook the asparagus until tender-crisp. In the meantime, sauté the garlic in the butter. Add the flour, salt, and pepper to taste, and whisk until smooth. Gradually add the 2% milk, and whisk until thickened. Stir in the mustard, grated Parmesan and lemon juice. Lay the asparagus spears on two plates and spoon on the Parmesan Lemon Mustard Sauce. Shave a little extra Parmesan on top to garnish. Serves 2.