Chilled Asparagus in Dilled Mustard Sauce
Adapted from: Enchanted Broccoli Forest
Preparation time: 10 minutes
Yield: 4 or 5 servings
With its clean taste, and touches of
sparkling, fresh herbs, this simple dish personifies spring to me.
Serve it as a light lunch, or with soup and bread for dinner.
1 pound asparagus (slender as possible)
1 cup yogurt
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 to 2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Salt to taste
Freshly ground black pepper
Some capers and an assortment of tiny olives, for garnish
- Snap off and discard the tough bottom ends of the asparagus.
Steam the trimmed spears over boiling water until just tender.
Remove them immediately from the heat, refresh under cold running
water, and drain well. (At this point, you can leave them at room
temperature or chill until serving time.)
- In a small bowl, combine the yogurt, mayonnaise, mustard, and
herbs, and whisk until smooth. Season to taste with a little
- To serve, arrange the asparagus in a shallow dish. Spoon on the
dressing, grind on some fresh black pepper, and if desired,
sprinkle the top lightly with capers and assorted tiny olives.