To get the best flavor, do not prepare the asparagus [/ link] too far in advance: use a vegetable peeler to peel the asparagus, starting at the tip (but leaving the tip intact). Remove the tough ends and carefully wash the asparagus.
Cook the asparagus in a large pot of salted boiling water for 15 to 20 minutes, but keep an eye on them as your asparagus should remain firm.
Drain the asparagus immediately after cooking.
For the sauce: mix the cream together with the mustard. Add the lemon juice. Season with salt, pepper and chopped parsley.