Asparagus With Honey Garlic Sauce (pareve)
Contributed by Eileen Goltz.

Ingredients 1 lb. fresh asparagus 1/2 cup Dijon mustard 1/2 cup dark ale or dark beer 1/3 cup honey 1 teaspoon garlic, minced 1/2 teaspoon crushed dried thyme leaves 1/2 teaspoon salt

Instructions

Add asparagus to boiling, salted water (about 1-inch) and cook, covered, about 2 minutes or until barely tender. Drain and place the asparagus on a serving platter. Cover and keep warm. In a bowl combine the mustard, ale, honey, garlic, thyme and salt; mix well. Pour the dressing over the cooked asparagus.

Serving Size

Serves 4. This recipe can be doubled or tripled.

Notes

If you use Fresh thyme leaves instead of crushed dried thyme leaves, please note that these tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on insect inspection.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .