Asparagus with Mustard Dill Sauce

I had the unique opportunity to participate in the Farm to Table Dinner in my awesome little town last weekend.  I was honored to be asked to help with desserts for the annual event and I could go on and on about how fabulous this evening was but for once, I'll be quiet and I'll just let the pictures speak for themselves.  

If you are lucky enough to live in my little town - you NEED to make plans to attend next years Farm to Table dinner.  The music is fabulous, the atmosphere is fun and festive and the food is OUTSTANDING!  It truly is a great opportunity to explore and taste locally sourced and prepared food.  (Oh, and the desserts were amazing this year.)  😉 

The Farm to Table dinner inspired me to make more of an effort to buy locally sourced produce and meats this week.  The farmers market opens this weekend and you better believe that I'll be there bright and early on Saturday morning, searching out the very best fruits and vegetables.  You just can't beat the flavor of produce that's been picked and eaten in the same day.  

As for this asparagus, well, all I can say is that it came from the supermarket.  It looked pretty fresh and and to be honest I had no other alternatives.  The farmers market wasn't open, my favorite produce stand has closed and I had to rely on the supermarket for all of my fresh produce needs.  Just make sure that you read through to the end of this post for a complete review of this recipe.  

Asparagus with Mustard Dill Sauce
​1 bunch (4 pounds) of asparagus, woody ends removed
​1/2 cup chicken broth
1/4 cup dijon mustard
​3 Tablespoons fresh dill

Arrange asparagus in a 3 quart rectangle baking dish. 

Stir together broth and mustard.

Pour sauce over asparagus. 

Bake 15-20 minutes at 425.  

Sprinkle with dill and fresh ground black pepper.

People ask me all the time if I ever have recipe mishaps.  ALL THE TIME!!!  I don't post them all because albeit humorous, you'd get tired of reading about all my dinner disasters pretty quickly AND I'd lose any sense of credibility if you know what a klutz I actually was in the kitchen.  

This recipe however, had all the makings of a great little recipe.  It's fairly simple, very straightforward, has only four ingredients and it's quick to put together.  Sometimes, even though a recipe sounds great on paper though, doesn't mean that it translates well to the actual dish.  Turns out, I'm not a big fan of fresh dill.  Or the overpowering taste of mustard.  Or soggy asparagus cooked in chicken broth.  This one just didn't do anything for me.  I ate a couple of spears and then threw the rest away because I just couldn't stomach any more.  I'm a fan of asparagus but I think I'll stick to my parmesan crusted or my proscuitto wrapped for now.  

Ciao!

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