12 fresh asparagus spears, washed and trimmed
2 tablespoons mayonnaise
1 tablespoon sweet brown mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest, divided

Blanch the asparagus in lightly salted boiliing water for about 3 minutes or until
crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain
well. Cover and refrigerate until chilled.

In a small bowl, combine mayonnaise, mustard and lemon juice; blend well. Stir in ½
teaspoon lemon peel; set aside.

Divide asparagus between 2 individual serving plates. Spoon 2 tablespoons dressing
over top of each serving; sprinkle each with 1/4 teaspoon lemon peel. Garnish with
carrot strips and edible flowers, such as pansies, violets or nasturtiums, if desired.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.