| | Chilled Asparagus in Mustard Sauce 1 pound of fresh asparagus
1/2 cup of plain yogurt
2 1/2 tablespoons of Dijon mustard
2 tablespoons of mayonnaise
1 tablespoon of minced fresh dill
1 tablespoon of fresh chives
1/8 teaspoon of freshly ground pepper
lettuce leaves
cherry tomatoes, optional |
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Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cook asparagus, covered in a small amount of boiling water for 5 minutes or until crisp tender, drain. Rinse with cold water, drain. Place in refrigerator to chill. Combine the yogurt and next 5 ingredients, chill. Place asparagus on a lettuce lined plate, and top with yogurt mixture. Garnish with cherry tomatoes, if desired. Yield 4 servings |
