- 500gm Asparagus, woody ends chopped off
- 3 Tbsp Lemon juice, freshly squeezed
- 1/2 tsp Lemon zest, finely grated
- 1/2 tsp Paleo mustard
- 2 Tbsp Extra Virgin Olive oil
- Place lemon juice, lemon zest and mustard in a food processor and blend on low speed.
- While blending, very slowly drizzle in the olive oil, drop by drop until the sauce is thoroughly combined and creamy.
- Steam the asparagus for 3 minutes, then pour the sauce over it.
- Sprinkle with salt and pepper and serve.