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