Food Like That: Recipes your mouth will like

This is another one of the recipes from the Nutbread and Nostalgia cookbook that I've made my own and remix in various contexts. Eggs, mustard, and asparagus just go so very nicely together.

While these instructions are really appetizer focused, I often just add eggs/mustard to asparagus whenever I'm cooking asparagus as a side dish, and as such also serve it hot, not chilled on separate plates.

This sweet, sour and smokey BBQ sauce is distantly related to Memphis-style BBQ sauces. Like them, it is vinegary and tomato-based; unlike them, it has a more complex flavor from the addition of cinnamon, maple syrup and smoked chipotle peppers (which also help give the sauce a moderate kick.) The sauce was created for use with goat ribs, but should suit any meat that is usually barbecued.