This Asparagus with Mustard-Dill Sauce is perfect for spring. It's light, fresh, and flavorful—and asparagus is at its prime in spring!
I think about this recipe all winter, as I look forward to spring. This dish only takes ten minutes to prepare. It's perfect for weeknight dinners and also Easter feasts!
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How to Make Asparagus with Mustard-Dill Sauce
- Boil water in a saucepan.
- Blanch asparagus and rinse with cold water.
- Heat oil in a saucepan.
- Add garlic and cook for a couple of minutes.
- Remove from heat and add remaining ingredients.
- Toss asparagus with sauce and let sit before serving.
Full directions for how to make Asparagus with Mustard-Dill Sauce are in the printable recipe card at the bottom of the post.
Asparagus with Mustard-Dill Sauce FAQs
Can I use another sauce for this dish?
I really love this mustard-dill sauce with the asparagus, but you can use another sauce if you prefer. Whatever sauce you use, make sure there is enough to lightly coat your asparagus.
How should I store leftover asparagus and sauce?
You can store your leftovers in the fridge in an airtight container. The longer you let the asparagus sit, the soggier it will get, but it will last up to 5 days. However, I recommend eating this dish right away.
Asparagus with Mustard-Dill Sauce
- 1 lb asparagus trimmed and cut into 2-inch lengths
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic minced
- ½ lemon juiced
- 1 tbsp fresh dill chopped
- 1 tsp prepared yellow mustard preferably grainy
- ½ tsp salt
- black pepper freshly ground
- Bring 1 quart water to a boil in a medium saucepan.
- 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.
Recipe by Devra Gartenstein, from Local Bounty: Seasonal Vegan Recipes, by permission of The Book Publishing Company.