Zingy Asparagus

  • Yield: servings

"I never tried asparagus until I was in college, but it was certainly a match made in heaven. To me, it is so good it could be eaten steamed and plain, but I know most people like more. This very easy recipe tastes complicated. I've had many people ask me for the recipe and then tell me they've passed it to a bunch of others."


1pound asparagus spears, washed, woody ends snapped off
1/4cup extra-virgin olive oil
1/2teaspoon dried parsley
1/2teaspoon horseradish
1tablespoon dijon mustard
1/4teaspoon paprika (I prefer Hungarian paprika because it is sweeter, but regular will do)


  1. Mix horseradish, dijon mustard and paprika into a paste. Set aside.
  2. Heat olive oil and parsley in a skillet on medium heat. When hot, add asparagus. Saute, with constant attention for five minutes.
  3. Pour off remaining oil, turn heat to low. Add paste mixture, blend throughout asparagus, and stir. Serve immediately.

—Chuck Mallory, Chicago, Ill.