Recipe: Dijon Summer Vegetables
1 pound asparagus, string beans, carrots or mix of all three, sliced into 2-inch pieces
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
1 1/2 tablespoons olive oil
1 teaspoon chopped herbs, such as parsley or dill
Salt and pepper to taste.
Steam vegetables until tender. In a small bowl, combine lemon juice, zest and mustard. Mix in olive oil and herbs. When vegetables are done, toss with mustard mixture. Can serve hot or room temperature. Great with poached salmon.