Try serving blanched asparagus spears with a tasty dip made of wholegrain mustard and a bit of mayonnaise for a seasonal alternative to traditional crudités.

Blanched Asparagus with Creamy Mustard Dip

1 bunch asparagus

¼ cup wholegrain mustard

1 Tbs. mayonnaise (regular or light)

To blanche asparagus:  Fill a bowl with ice and cold water to make a water bath.  Bring a pot of salted water to a boil.  While waiting for water to boil, trim asparagus spears to where they snap when bent.  Place trimmed asparagus in boiling water for 1 minute, or until bright green.  Immediately plunge asparagus into water bath to stop cooking.  Once cooled, remove asparagus and refrigerate until ready to use (can be made up to 1 day in advance).

To make dip:  Mix mustard and mayonnaise and serve in a small ramekin with blanched asparagus spears.