Hello again! I found little time last week for cooking and blogging, and I certainly missed it. We made do with nachos, tofu scramble, and whatever else we could get on the table with little effort or thought. However, the weekend finally provided the chance to try some new things, one of which is this asparagus appetizer or snack. Blanched asparagus as a dipper is elegant in appearance, and also plain fun since you get to eat with your fingers. And remember that sweet, tangy mustard you used to eat pre-vegan (that contained egg and honey)? You can whip up this tasty vegan version before you can say "vegan food rocks."
Asparagus with Dijon Maple Adobo Sauce
1 bunch asparagus
1 Tablespoon salt
salt and pepper to taste
1/3 cup Dijon mustard
1 Tablespoon plus 1 teaspoon maple syrup
1/4 teaspoon adobo sauce from chipotles in adobo
paprika to garnish
Snap tough bottoms from asparagus stalks and discard bottoms. Bring a large pot of water to a boil. Add salt and return to boil. Add asparagus and boil around 3 minutes. Prepare a large bowl of ice water while asparagus cooks. Use tongs to transfer asparagus to ice water when cooked. Drain, pat dry with a clean kitchen towel, and sprinkle with pepper and salt.
To make sauce, stir Dijon, maple syrup, and adobo sauce in a bowl. Adjust proportions to your liking. Serve asparagus in a tumbler with sauce on the side for dipping. Sprinkle with paprika if desired.