Asparagus Published June 10, 2016 at 8:00 am 1 bunch asparagus Dash salt 4 Tbsp. olive oil Dash fresh ground pepper 1-1/2 tsp. Dijon mustard Steam asparagus until al denté. Choose small, less than finger size stems. Asparagus will be bright green in color. If desired, top with mixture of olive oil, red wine vinegar and spices before serving.