Asparagus With Mustard-Dill Sauce

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 1-cup yogurt
  • 1/4 cup country or Dijon-style mustard
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh dill or 2 teaspoons dry dill
  • 2 teaspoons dried chives or 2 tablespoons fresh chives
  • Salt and pepper to taste
  • 1/2 pound asparagus per person, trimmed and peeled
 

Combine well all the ingredients except asparagus. Cook the asparagus till barely tender in boiling water, and immediately cool it in ice water to stop the cooking process. Place the asparagus on a large oval or rectangular platter and spoon some of the sauce over the asparagus, and pass the rest at the table.

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