1. 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.

  2. 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.

  3. Pour sauce over plated asparagus and sprinkle with toasted walnuts.

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