Now cool them for about 5 to 10 minutes…just long enough so they don’t singe your fingers when you pick them up…and there you have it. Asparagus dinner. I actually whipped up a little mustard mayo sauce to have on the side for dunking (the Southern husband is a big fan of both mustard and dunking) but we ended up not dunking any of them…they were just too plain scrumptious on their own. Once I realized he wasn’t dunking, I knew I was home free.
Now, you should feel perfectly free to make these as an appetizer or a side dish (they would be pretty dang great alongside some buttermilk grilled chicken)…but trust me, you CAN get away with serving this for supper. Happy asparagus season.
Adapted a little bit from Cooks Country