1 lb Asparagus
1 Tbs Canola oil
1/2 tsp 44 Farms Salt & Pepper Blend
1/4 c Olive Oil
2 Tbs White Wine Vinegar
1 Tbs Whole Grain Mustard
1 tsp Dijon Mustard
2 Tbs Tarragon
1 tsp Capers (chopped)
1/8 tsp 44 Farms Salt & Pepper Blend
1/2 tsp 44 Farms Wildflower Honey
1/2 c Shaved Parmesan Cheese
CHEF'S TIP: You’ll need to adjust the cooking time of the asparagus depending on the thickness. For thicker asparagus, peeling the stem will help remove any sandy grit and improve tenderness of the asparagus.