Killer spears

Asparagus with Mustard Sauce

Asparagus with Mustard Sauce (from The Illustrated Kitchen Bible)

1 1/2 lbs asparagus

2 tbsp chopped red onion (this totally makes the dish!)

1/4 cup olive oil

1 tsbp white wine vinegar (+ a little red wine vinegar for fun)

1 tbsp Dijon mustard

2 tbsp plain yogurt

1 tsp finely chopped tarragon or dill

salt and freshly ground black pepper

1.  Snap off the tough ends of the asparagus.  Fill a large frying pan with enough water to come 1/2 in. up the sides and bring to a simmer.  Add the asparagus.  Cover, and cook 3-4 minutes, or until just tender.  Drain and rinse under cold running water.  Pat dry with paper towels.  Refrigerate while making the sauce.  

2.  For the sauce, whisk the oil, vinegar, mustard, and tarragon or dill together in a bowl.  Whisk in the yogurt until smooth.  Season with salt and pepper. 

3.  Divide the asparagus among salad plates.  Top with the mustard sauce and sprinkle with the red onion.  Serve immediately.