Asparagus with Mustard-Dill Sauce

Asparagus with mustard sauce

I think about this recipe all winter, as I look forward to spring. It only takes ten minutes to prepare. Recipe by Devra Gartenstein, from Local Bounty: Seasonal Vegan Recipes, by permission of The Book Publishing Company.

Serves: 4

  • 1 pound asparagus, trimmed and cut into 2-inch lengths
  • 1 to 2 tablespoons extra-virgin olive oil
  • 2 to 3 cloves garlic, minced
  • Juice of 1/2 lemon
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon prepared yellow mustard (preferably grainy)
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Bring 1 quart water to a boil in a medium saucepan and blanch the asparagus for about 15 seconds. Drain and run it under cold water for 1 minute.

To make the sauce, heat the oil in a small saucepan. Add the garlic and cook on low heat for 1 to 2 minutes. Remove from the heat, add the lemon juice, optional dill, mustard, salt, and pepper to taste, and mix well.

Toss the asparagus with the sauce and let stand for 10 minutes before serving.


2 comments on “Asparagus with Mustard-Dill Sauce

  1. Abhimanyumva

    I know with the weather chningag your body wants more warm food but I feel that as long as I eat enough and calorie rich fruits like bananas is not hard. Also I do drink herbal teas, caffeine free. Sometimes I do them myself using fresh organic herbs and that helps me a lot to keep my body warm during winter time. During the next couple of weeks I will have a new post that I’m working on right now, on how to stay raw during the winter and some tips and information I found very interesting to keep warm.Check my blog in the next couple of days and I’m sure the information will be helpful. Have a nice Sunday!

  2. Dwight Kealiher

    Do you cook the asparagus only for 15 seconds? I would think that would barelyi get them warm, much less cooked to any degree.
    The recipe says to cut the asparagus in 2 inch lengths, but the pic accompanying the recipe shows full–length asparagus spears in a serving dish with the sauce spread over the middle of the spears, not 2-inch pieces tossed in the sauce.
    Please explain.

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