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Asparagus a la Bedlam

Prep Time:  10 Minutes

     Cook Time:  10 Minutes

     Serves:  4

The yeast in Ale Asylum’s Bedlam IPA adds spicy notes to this slightly sweet sauce.

Ingredients

  • 1 pound asparagus
  • ½ cup Ale Asylum Bedlam IPA
  • 2 tbsp. Dijon mustard
  • 1 tbsp. packed brown sugar
  • ¼ tsp. freshly grated orange peel
  • ¼ tsp. fresh thyme, chopped
  • ⅛ cup walnuts, toasted, chopped

Directions

  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.

Notes

Suggestions This sauce is also a nice accompaniment to pork. Read more about asparagus here!