Chilled Asparagus in Dilled Mustard Sauce
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
OPTIONAL:
Some capers and an assortment of tiny olives, for garnish
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
OPTIONAL:
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 salt.
- 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. That's it!
