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Mustard
An herbaceous plant whose seeds are used to prepare the condiment of the same name. There are three varieties: black mustard (spicy and piquant), brown mustard (less piquant), and white or yellow mustard (much less piquant but more pungent). Mustard seeds are sold whole, ground into powder or processed into prepared mustard. Whole seeds are used for pickling, flavouring cooked meats and vegetables. Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings. Different blends of made-up mustard include English, Dijon and French. It is often eaten with meats and can be used to add flavour and thickness to sauces.
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Choosing and prepping asparagus
Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.
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