- 1 bunch asparagus
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup preferably amber
- 1 tablespoon Dijon mustard
- 1/2 cup extra virgin olive oil
- salt and pepper
- Blanch a bunch of asparagus, cool off in iced water, strain and set aside.
- In a bowl, combine the lemon juice, the Dijon mustard, the maple syrup and the extra virgin olive oil.
- Salt and pepper before pouring over the asparagus
- Garnish with a sprinkling of maple flakes.