Think of asparagus with mayonnaise but with a very sharp (and relatively low-fat) twist. As in most recipes for poached asparagus, thick spears are best; they retain some of their crispness while becoming tender. Those that weigh an ounce or more each—that is, eight to sixteen per pound—are the best. Their only disadvantage is that they must be peeled before cooking to remove the relatively tough skin. Fortunately, it’s an easy job, with either a vegetable peeler or a paring knife.

　　

Ingredients

makes 4 servings

　　Salt to taste

　　1 pound asparagus, trimmed and peeled if necessary

　　1 tablespoon dry mustard, dissolved in 1 tablespoon water

　　2 egg yolks

　　1 tablespoon soy sauce

　　1 tablespoon fresh lemon juice

　　

Step 1

Bring a large pot of water to a boil and add salt. Cook the asparagus just until tender, about 2 minutes for thin spears, up to 4 or 5 for thicker ones. Drain and immediately rinse with cold water (or, better still, plunge into ice water) to stop the cooking. Drain again and set aside. (You can wrap the asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)

　　

Step 2

Whisk together the mustard, egg yolks, soy sauce, and lemon juice until well combined and smooth. Toss with the asparagus and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.