Tabasco & Asparagus Quinoa

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup / 4 oz / 113g unsalted butter, room temperature
• 2 teaspoons Dijon mustard
• 25 drops Tabasco sauce
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon fine grain sea salt
• 1 pound / 16 oz / 453 g asparagus, cut into 1-inch segments
• 4 cups cooked quinoa*
• 1/3 cup / 2 oz / 60 g pine toasted nuts
• scant 1/4 cup creme fraiche - optional
• more Tabasco sauce to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of boiling water to a boil. Add the asparagus pieces and cook 2 to 3 minutes until bright green and just tender. Drain well and set aside.

2. Toast the pine nuts in a dry skillet over medium heat, shaking often, 2 to 3 minutes until golden. Remove from the pan and set aside.

3. In a bowl, beat the room-temperature butter with the Dijon mustard, 25 drops Tabasco sauce, lemon juice and sea salt until smooth.

4. Add the cooked quinoa to a large skillet over medium-low heat. Add the butter mixture and stir 2 minutes until the quinoa is warmed through and evenly coated.

5. Fold in the asparagus and toasted pine nuts and warm everything together for 1 to 2 minutes.

6. Optional: remove the pan from the heat and gently stir in the creme fraiche until just combined.

7. Taste and add more Tabasco sauce to taste. Serve warm.