Asparagus a la Bedlam
By Ale Asylum - Summer 2013 Issue
The yeast in Ale Asylum’s Bedlam IPA adds spicy notes to this slightly sweet sauce.
Recipe Detail Serves: 4 10 Minutes Prep Time, 10 Minutes Cook Time
Add asparagus to boiling, salted water and cook covered for 2 minutes, or until crisp but tender. After draining, place the asparagus on a platter and cover with foil to keep warm.
Combine the Bedlam IPA, Dijon mustard, brown sugar, orange peel and thyme in a small saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for 4 minutes.
Pour sauce over plated asparagus and sprinkle with toasted walnuts.