Cold asparagus with mustard dressing

Ingredients

• 1 bunch of green asparagus
• 30 g vegan butter
• 1 teaspoon mustard
• 2 teaspoons wine vinegar
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Trim the asparagus so the stalks are all the same length and cook them in boiling salted water until tender, about 10-15 minutes depending on thickness. Drain them and let them cool.
2. Melt the vegan butter and mix it with the mustard, salt, pepper and vinegar. It thickens as it cools.
3. Dip the green part of each spear in the dressing and arrange them on a platter, tips in the center and stalks resting on the rim.
4. Let them cool completely so the dressing sets on them. They're eaten with your fingers, like hot asparagus.

Nutrition facts

Approximate, per serving (about 74 g). Calculated with data from USDA FoodData Central.