- 2 pounds asparagus, cleaned and trimmed
- 1/4 cup Stonewall Kitchen Blue Cheese Herb Mustard
- 1/4 cup butter
- Steam the asparagus for 2 minutes, or until just tender. Drain.
- In a large sauté pan, melt the butter and add the Blue Cheese Herb Mustard. Stir until combined.
- Add the asparagus to the pan. Toss and coat with the mustard and butter. Serve immediately.
Stonewall Kitchen Ingredients