Dijon Cream Asparagus {3-Ingredient}

Dijon Cream Asparagus {3-Ingredient}

Dijon Cream Asparagus {3-Ingredient}

Asparagus are finally in season! However, act quickly because the Ontario growing season is super short. You can find them for a mere two months – May and June. To celebrate our local asparagus, I will be sharing this 3-Ingredient Dijon Cream Asparagus recipe. It’s a family tradition to make asparagus this way and a definite crowd-pleaser. 

Not only do asparagus taste amazing but they also add an impressive nutritional punch. Asparagus are high in fibre, vitamin A, vitamin K, vitamin C, and potassium. One serving is ½ cup (or 6 spears) and only 20 calories. Plus, we receive 33% of our daily folate which helps our body build new red blood cells. 

If you are looking for additional ways to enjoy asparagus, be sure to oven roast them (try my Crunchy Garlic Parmesan Asparagus.) Additionally, BBQ season has begun and you can toss them in oil and onto the grill to accompany your main entrée. You can also put them into soups, sauces, stir-fry’s, quiches or cold quinoa/pasta salads.  

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4


16-20 Asparagus spears, ends trimmed

Pinch of kosher salt

1 tsp margarine or butter

¼ cup 10% cream 

1 tbsp grainy Dijon mustard 

Directions for Dijon Cream Asparagus

  1. Wash and clean asparagus. Break off tough ends using fingers or a knife. 
  2. Place asparagus in a microwavable bowl with an inch of water. Microwave on high for about 1-1.5 minutes so the green becomes vibrant and slightly cooked. 
  3. In a large frying pan on medium-high heat, add teaspoon of margarine or butter. Allow this to melt.
  4. Add drained asparagus to fry pan with a pinch of salt. Toss to coat and cook slightly until just tender, about two minutes. 
  5. Squeeze a tablespoon of Dijon mustard and pour ¼ cup of cream over the asparagus.
  6. Toss Dijon Cream Asparagus to heat gently.  
  7. Serve on a platter with extra sauce drizzled on top.