Chilled Asparagus in Dilled Mustard Sauce
½ kg asparagus spears
2 tbs minced fresh dill
1 cup firm yogurt
2 tbs. mince fresh chives
¼ mayonnaise (optional)
salt to taste (optional)
2tbs dijon mustard fresh
black pepper to taste
Snap off tough bottoms of asparagus.
Steam spears over boiling water until just tender.
Remove them immediately from heat, rinse under cold water, and drain well.
Leave asparagus at room temp or chill until serving time).
In small bowl, combine yogurt, optional mayo, mustard, and herbs,
and whisk until smooth.
Season to taste with salt (or not).
To serve, arrange asparagus in shallow dish, drizzle on the dressing, and grind some fresh black pepper over the top.