Honey mustard sauce
2 tbsp. of wholegrain mustad
1 tbsp. of liquid honey
1/2 cup of olive oil
1/4 cup of white wine vinegar
- In a bowl, combine the wholegrain mustard, liquid honey, olive oil and white wine vinegar.
- Season with salt and pepper
- Whisk, and then pour the sauce into a jar.
- Now pour over blanched Mangaweka Asparagus and serve.
(This will keep in the fridge for weeks)