Asparagus a la Bedlam

by Ale Asylum

Summer 2013 Issue

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

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.