Asparagus with Mustard Sauce
Tender asparagus spears are served cold with a simple dressing
Prep Time: 15M
Cooking Time: 3M-4M
Serves: makes 4 servings
- 1 1/2 lbs ( 675g) asparagus
- 2 tbsp chopped red onion
For the mustard sauce
- 1/4 cup olive oil
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp plain Greek-style yogurt
- 1 tsp finely chopped tarragon
- salt and freshly ground black pepper
- 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 1/2in (11/2cm) 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.
- 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.
- Divide the asparagus among salad plates. Top with the mustard sauce and sprinkle with the red onion. Serve immediately.
- Prepare ahead: The cooked asparagus and dressing can be refrigerated several hours in advance.
Asparagus with Creamy Garlic Sauce: Combine 1/2 cup plain yogurt, 1 tbsp chopped chives,1 garlic clove, 1/2 tsp finely grated lemon zest, and a pinch of cayenne pepper in a bowl. Chill, covered, for at least 2 hours. Remove the garlic before serving.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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