Mustard Asparagus:

As a kid my grandparents owned a large asparagus farm in New Zealand, originally they started with strawberries but after several season they realised asparagus picking is less strenuous on the back. I remember the first time I tried asparagus my Nana made a soup from the first of the crop and fell in love with this green immediately.

2 Bunches of Asparagus (around 600g)

2 tablespoon French Dijon mustard

2 tablespoon French whole seed mustard

2 tablespoon balsamic vinegar

½ teaspoon sea salt

100ml extra virgin olive oil

1 sprig of thyme

3 tablespoons water

Method:

Fill a large cooking pot with water and place on a high heat on stove top, while the water is coming to a simmer remove the coarse ends of the asparagus buy holding both end of the asparagus and snapping the coarse end away, the asparagus will break from the coarse end naturally this way, discard the ends of asparagus. In a small mixing bowl place the mustard's, vinegar, salt, oil and water and mix together with a fork till well combined and place aside.

Once the water has come to a simmer add the asparagus and cook for around 4-5 minutes till the asparagus is tender then drain and pour cold water over the asparagus till it has cooled. In a large mixing bowl mix the asparagus and dressing lightly with you hands till the asparagus is coated in the mustard dressing and serve.