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.

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4 comments on “Asparagus with Mustard-Dill Sauce

  1. 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.

  2. Jerusha L

    Tried this for Easter dinner. The asparagus was delicious after blanching it or about 20 seconds. The sauce was awful. maybe you should specify the amount of lemon and not a generic term like “juice from half a lemon”. My attempt was WAY to lemony. Tried everything to fix it. We ended up just washing it off the asparagus.

  3. Nava

    I’m sorry this didn’t suit your taste, Jerusha. This is a contributed recipe and seemed like it would be good. Juice from half a lemon should be about 2 tablespoons, and this doesn’t seem like it should be too much for a pound of asparagus, but perhaps it would overpower the delicate flavor. And because the author didn’t supply a photo, we used a generic one, which in hindsight doesn’t seem like a good idea. But the buck stops here, and I wanted to reply to you, and perhaps I’ll take this recipe down. We have lots more asparagus recipes that will hopefully be more pleasing to you and other readers: http://www.vegkitchen.com/recipes/asparagus-recipes-easy-and-versatile/

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