Asparagus with Mustard Sauce

Tender asparagus spears are served cold with a simple dressing.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Vegetables

Side

Ingredients

2 tbsp chopped red onion		2 tbsp plain Greek-style yogurt
1/4 cup olive oil		1 tsp finely chopped tarragon
1 tbsp white wine vinegar		salt and freshly ground black pepper
1 tbsp Dijon mustard		1 1/2 pounds asparagus

directions

Prep: 5 min Total: 15 min (Quick)

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1
Snap off the tough ends of the asparagus. Peel the lower half of each asparagus with a vegetable peeler. Fill a large frying pan with enough water to come 1/2 in (1 1/2 cm) up the sides and bring to a simmer. Add the asparagus. Cover, and cook 3–4 minutes, or until just tender. Drain and rinse under cold running water. Pat dry with paper towels. Refrigerate while making the sauce.
2
For the sauce, whisk the oil, vinegar, mustard, and tarragon together in a bowl. Whisk in the yogurt until smooth. Season with salt and pepper.
3
Divide the asparagus among salad plates. Top with the mustard sauce and sprinkle with the red onion. Serve immediately.

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Asparagus with Mustard Sauce

Ingredients

directions