Recipe from the Enchanted Broccoli Forest
Oh, asparagus season. It is briefly here in late spring in the Pacific Northwest. How I love asparagus. Which is a good thing, because during asparagus season I try to eat at least 2 asparagus recipes each week. This recipe is great because it is so simple and really features the lovely taste of fresh lightly steamed asparagus. Nothing complicated, no rich layers of flavor. Just plain asparagus and a lip smackin complimentary sauce. I could eat this every night...
Miss Jolie Ann
CHILLED ASPARAGUS IN
DILLED MUSTARD SAUCE
ABOUT 15 MINUTES TO PREPARE & 1 HOUR TO CHILL
1 pound fresh asparagus, pencil thin
1 cup organic nonfat plain yogurt
1/4 cup organic mayonnaise
1/3 cup organic Dijon mustard
2 heaping Tbsp each: freshly minced dill & freshly minced chives
sea salt and freshly-ground pepper, to taste
1. Snap the very bottom-most tiplets from your elegantly thin asparagus spears. Leaving the spears whole and long, steam them until they are just tender (i.e. still crisp at the heart). *miss jolie's note: about 8 minutes if they are thin spears* As soon as they are done, run them under cold water, and drain.
2. Combine all remaining ingredients and mix well. Place the asparagus spears in a long, shallow dish, pour the dressing over, and chill.
Miss Jolie's note: You can also chill the asparagus and sauce separately and then serve next to each other. That way your guests can decide just how much sauce they would like on their asparagus :)