It’s almost the end of National Asparagus Month and here is the easiest Asparagus recipe (apart from just just adding lovely salty butter and fresh cracked pepper) from The Enchanted Broccoli Forest by Mollie Katzen (a great book). The recipe does call for elegantly thin asparagus but it doesn’t grow that way on my plot.
Although is is the end of Asparagus month the season goes on through June so enjoy it for another month, make the most of this lovely vegetable. This is what seasonal eating is all about, enjoying food at it freshest and looking forward to it each year.
Chilled Asparagus in Dilled Mustard Sauce
1 lb asparagus
1 cup of firm yoghurt
2 tablespoons of Dijon mustard
1/4 cup mayonnaise (optional)
2 tablespoons minced dill
2 tablespoons of minced chives
salt & black pepper to taste
Snap off and discard the tough bottoms of the asparagus. Steam the spears until just tender. Remove them immediately from the heat, rinse under cold water and drain well.
In a small bowl combine the yoghurt, mayonnaise (if you are using) mustard and whisk until smooth. Season to taste.
Arrange the asparagus and drizzle over the sauce. Although the recipe calls for minced herbs I have used finely chopped as I prefer the flavour, as always it is up to you.
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