Buttery Ale Asparagus
- 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
Melt butter in a large skillet over medium heat. Add garlic and saute for 1 minute. Add the ale and cook until the ale has reduced by half.
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.