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Braised Asparagus with Dijon and Thyme

Braised asparagus with dijon and thyme (and sausage)

This is our new favorite recipe, while supplies (of asparagus) last. We’ve made it twice this week, once for dinner (with some Flying Pigs Farm sausage, pictured above), and once for a light lunch. It’s fast, easy, and tastes much richer than it actually is.

Braised Asparagus with Dijon and Thyme
Makes 2 servings

Amount Ingredient Preparation Where we bought it
(* Union Sq. Greenmarket)
1 bunch Asparagus Bottoms chopped off Lani’s Farm *
20 – 40 stalks Fresh thyme Keith’s Farm *
0.5 TBsp Unsalted butter Ronnybrook Farm Dairy *
1 – 2 tsp Dijon mustard
1 TBsp Olive oil
1/4 cup Vegetable or chicken broth
2 TBsp Dry white wine
0.25 tsp Kosher salt


  1. The keys to this recipe is fresh thyme. Ours happened to be flowering thyme that we bought from Keith’s Farm. Run your thumbnail down the stalk to remove the small leaves from the stem (flowers are OK, too). I’d say that we had about 2 TBsp worth in the end, from about 30 or 40 stalks. You can’t use too much in this recipe.

    ThymeThyme, de-stemmed

  2. Put the thyme, butter, and dijon into a bowl (they will go in at the same time. We like dijon, so we went heavy on it. Use about 1 – 2 tsp to your taste. Measure out the wine and broth into a separate cup. Cut the ends off of the asparagus stalks so that they will fit in the pan (see next step).

    Thyme, butter, and dijonAsparagus looks like telecom wires to me!

  3. Coat a cast iron skillet or saute pan with the oil. The important factor about the pan is that it has a cover. Heat over medium hight heat. Add the asparagus, arranged carefully in a single layer, with every stalk having direct contact with the pan, so that it all browns. Leave it still for about 4 -5 minutes to brown.

    Then, flip all the stalks over and let it brown on the other side for 2 – 3 minutes. I find the easiest way to flip it is to grap half of the stalks with the tongs and flip them all lengthwise simultaneously. It’s much easier than trying to “roll” each individual stalk!

    Brown the spears in oilA balanced browning on the asparagus

  4. Add the liquid (broth and wine) and cover the pan. Let it simmer for 2 – 3 minutes, until there is only a light coating of the liquid left (see the second picture, below).

    Braise, covered, for 2-4 minutesThe braise is done when only a light coating of liquid remains

  5. Turn off the heat, add the thyme, dijon, and butter, and mix it up until it all blends with the remaining liquid to form a sauce. Plate and enjoy!

    Mix is up and coat it wellBraised asparagus with dijon and thyme

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