Asparagus with Dijon and Lemon

Robert wants more and more finger foods and fewer and fewer puréed items.  It is simultaneously exciting and sad.  I finally get to move on to more food as he become independent, but I will miss the sweet moments of him waiting expectantly for another spoonful.  This super fast and easy starter is a good dish to set down while preparing the rest of a meal.  I rushed it to the table after music class yesterday, and he gobbled it up!

Robert loved feeding himself.

Asparagus with Dijon and Lemon

Ingredients

• 2-3 thin asparagus stalks
• 1 tsp Dijon mustard
• a drizzle of olive oil
• 1 lemon wedge

Directions

• Wash the asparagus and cut off the tough end of the stalk
• Cut the remaining asparagus into small bit size bits, but leave the tasty end in tact
• Put a small amount of water into a sauté pan and place the asparagus pieces in the water
• Cook for 5-7 minutes or until soft
• Meanwhile, put the mustard and olive oil in a small bowl and mix together
• Squeeze the lemon and mix again
• When the asparagus is cooked, transfer it into the mustard bowl and incorporate thoroughly
• Let the asparagus cool slightly before serving