Asparagus in Honey Mustard Sauce with Atlantic Wolffish

The asparagus in honey and mustard sauce is from the cooking magazine from Istambul.

Pretty easy to prepare and goes over the green asparagus that was only cooked in salted and buttered water for 6 minutes. It can be served at room tempetature with the sauce.

I served it with a piece of Atlantic wolffish I bought this morning at the fishmonger. The fish was only seasoned and panfried.

The honey and mustard sauce starts with a little roux. Butter and flour, a little milk but mostly cooking water from the asparagus. Then lemon juice, whole grain mustard and runny honey. Seasoned only with some salt and pepper.

The mustards seeds gave a nice texture to the sauce and went well with the fish too.

Sauce:

1 tbsp butter

1 tbsp flour

50 ml milk

150 ml asparagus cooking water

1/2 lemon juiced

3 tsp whole grain mustard

3 tsp runny honey

Salt and pepper