1 Steam the asparagus spears until their texture is crisp-tender and they are bright green. 2 Immediately drain the asparagus spears and rinse them under cold water, then cover and refrigerate until they are chilled. 3 In a small bowl, combine the mayonnaise with the mustard and lemon juice and blend the mixture well, then stir in ½ teaspoon of lemon peel and set aside. 4 Divide the chilled asparagus and between 2 plates, then spoon 2 tablespoons of lemon-mustard dressing over the top of each serving, and sprinkle ¼ teaspoon lemon peel over each serving.
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Ok guys. I go through recipes and I get mind boggled. It seems that J's sugars soar after lunch as he is having a hard time finding things for lunch that are good for him...