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Asparagus with Dijon Sauce
3/4 lb. (about 9-12) fresh asparagus spears
1/2 cup Homemade Chicken Broth, or canned reduced-sodium chicken broth
1 Tbsp. Dijon mustard or tarragon Dijon mustard
Break the woody ends off the asparagus; place the asparagus spears in a skillet.
Pour on the broth; cover and steam over med.-heat until crisp-tender, about 4 minutes. Remove the asparagus to a warm serving plate; keep warm.
Add the mustard to the skillet; increase the heat to high and bring to a boil, stirring constantly; pour the sauce over asparagus. Serving Size: 1/4 of asparagus with 1 1/2 Tbsp. dipping sauce.
Yield: 4 servings.
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."
Charles Pierre Monselet
'Cajuns' are the descendants from the former French colony in East Canada, called Acadia (Nova Scotia), who were exiled by the English in 1755. Many made their way to Louisiana, settling in the swamps and bayous. Cajun cooking has very little influence of the classical cuisine of Europe - it is truly an American cuisine.
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