Clean the asparagus by scraping the stems and removing
all of the white part that feels hard and resistant to cutting.
Wash them, level them and tie them with string.
Stand them up in a tall pot with slightly salted water. Make
sure the tips stick out of the water but are below the edge
of the pot, as they need to steam cook.
Drain the asparagus while it is still slightly undercooked,
untie the stems and arrange them on an oval plate with the
tips all pointing in the same direction. Cover them and set
them aside in a warm spot until serving.
In the meantime, prepare the sauce by mixing the spoonfull
of Dijon mustard with the lemon juice and a few spoonfull
of Extra virgin olive oil. Add a pinch of salt and a generous
spoonfull of chopped parsley. Mix well and then pour over
A little extra
To prepare this very simple sauce, we recommend using Monini
Originale Extra Virgin