Asparagus Sauce

Publiée le 21/07/2015




  • 12 white asparagus cooked undrained
  • 2 tbsp wholegrain mustard with lemon Vigean
  • 2 teaspoons lemon myrtle flavoured olive oil  Vigean
  • 1 tbsp sherry vinegar
  • 1 teaspoon red wine vinegar Vigean
  • a few leaves of lemon verbena

In a blender, mix all ingredients except the verbena chopped at the last moment and keep a sheet for decoration.

This sauce can accompany asparagus, or white meat, if you made thick it can also serve on toast as an appetizer.

Good tasting !

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