This classic French dish of Asperges à la Moutarde, or Mustard Asparagus is an easy and delicious oven favorite.
Asparagus is a powerhouse of nutrients packed in a low amount of calories and it is gluten-free, low-carb, and fully Keto.
And on top of that, asparagus is high in anti-oxidents like vitamin E, vitamin C and glutathione, various polyphenols, and the flavonoids quercetin, isorhamnetin, and kaempferol.
In nutrition translation, that means asparagus has been found to have blood pressure-lowering, anti-inflammatory, antiviral, and anti-cancer effects in a wide array of medical studies.
Just think how much you would pay for a pill that would do that. And what pill is both a delicious appetizer and a great side dish to boot?
The best kind of Asparagus.
If you are able to find a source for purple asparagus, that’s even better. Purple asparagus contains powerful pigments called anthocyanins that have been shown to reduce the risk of heart disease and the incidence of heart attacks. So packed on top of the great nutritional and medicinal benefits of green asparagus, you have a multiplied benefit.
Of course, the other thing is that asparagus tastes great.
There’s good reason the French consider it a delicacy.
The beauty of Nature’s Pharmacy is that the best medicine is delicious.
Aspargus has always been a go-to vegetable in our kitchen. No matter how it’s prepared, it always seems just a little bit exotic. And it always add a fresh and different texture and taste to whatever you are serving.
This recipe for Asperges à la Moutarde is one of the recipes I found in my grandmother’s recipe box, handwritten in French. So I know firsthand this is both genuine and is an old recipe. It is starkly simple. But don’t let that make you think it isn’t a knockout.
A lot of my grandmother’s cooking was not the fancy French cooking of Julia Child. My grandmother’s cooking was down-home country French cooking of normal everyday people. That is the nature of this recipe. It’s quick, easy, delicious.
And you can make four variations of it simply by switching the oil you use.
We have found that we we often choose to use grapeseed (or olive oil if that’s all you have in the kitchen) if we are preparing this as a side dish. Both grapeseed oil and olive oil have neutral flavors. But if we intend to serve this dish as an appetizer, we favor the walnut oil or the sesame oil because they give it more personality.
You may not be familiar with grapeseed oil. But it is a favorite in the personal kitchens of chefs and foodies all over the world.
It has a relatively high smokepoint (420F) and a smooth, neutral taste so it is easy to use in a wide variety of recipes.
Grapeseed oil is made from the leftover seeds after pressing grapes to make wine. So there is a sound ecological bent to it as well.
And from a solely nutritional aspect, grapeseed oil is anti-inflammatory, antimicrobial, and antioxidant.
All-in-all grapeseed oil is a wonderful all-purpose cooking oil that you can use in salad dressings as well. We even sometimes us it to make our Bayonnaise. It is definitely worth adding to your arsenal.
Hot, cold, side dish, appetizer
This Mustard Asparagus dish is incredibly versatile.
You vary the taste by the type of oil you use. You can serve it as a side dish. You can have as an appetizer. It’s delicious hot. It is wonderful cold. And it keeps well in the fridge!
So if you serve it as a warm side dish one evening and you happen to have leftovers, it’s easy to pop in the refrigerator and then pull out for a cold appetizer the next day.
When you serve it warm, it needs no sauce. The fragrance and the taste are at their height.
You will find links to our favorite ingredients (if we don’t have fresh herbs on hand) inside the recipe. We are an Amazon Affiliate and may earn a (very) small commission on purchases linked through our page, but it does not cost you one single penny. And it assures continued great recipes and truly independent reviews from So Frenchly.
- au gratin dish or rimmed baking sheet
- Preheat oven to 425 F.
- Cut off the woody part of the stems, leaving edible part of stem along with the bud.
- In a small bowl mix the oil, mustard, and rosemary to distribute them evenly. Then add the asparagus and coat it well with mustard-rosemary oil.
- Place the asparagus in rows in the au gratin dish or baking tray in a single layer if possible. Pour any oil remaining in the bowl over the asparagus.
- Spinkle the lemon zest and salt and pepper on top of the oiled asparagus.
- Bake for 5-6 minutes.
- Remove from oven and let rest for 10-12 minutes before you serve it.
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