Ingredients

  • 40 spears asparagus fresh
  • 100 milliliters crème Fraîche
  • 100 milliliters yogurt
  • 42 ½ milliliters mayonnaise
  • 30 grams dijon mustard
  • 6 ¼ grams fresh dill chopped
  • 6 grams fresh chives chopped
  • ½ teaspoon salt
  • pepper

Directions

1. Trim asparagus ends. Blanch until just tender.
2. Whisk remaining ingredients. Cover drained and patted dry asparagus with sauce. Cover and refrigerate until ready to serve.



Categories
Side DishesAppetizer, cold
Keywords
Side DishesAppetizer, cold
MacGourmet downloadAsparagus with dill and mustard sauce. To import, drag image to your MacGourmet recipe box.