- 2 (10.5-ounce) bags frozen asparagus spears, thawed
- 1 tablespoon butter
- 1 teaspoon chopped garlic
- 1/2 cup English ale
- 1 tablespoon spicy brown mustard
- Salt and freshly ground black pepper
Whisk in mustard and mix in until incorporated. Add the asparagus and season with salt and pepper. Cook for another 3 minutes until the asparagus is heated through. Transfer to a serving bowl and serve immediately.