Tabasco & Asparagus Quinoa

INGREDIENTS

• 1/2 cup / 4 oz / 113g unsalted butter, room temperature
• 2 teaspoons Dijon mustard
• 25 drops Tabasco sauce
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon fine grain sea salt
• 1 pound / 16 oz / 453 g asparagus, cut into 1-inch segments
• 4 cups cooked quinoa*
• 1/3 cup / 2 oz / 60 g pine nuts, toasted
• scant 1/4 cup creme fraiche - optional
• more Tabasco sauce to taste