Chilled Asparagus in Dilled Mustard Sauce
From The Enchanted Broccoli Forest, submitted to pair with Herb-Roasted Chicken and Domaine Divio 2018 Chardonnay.
About 15 minutes to prepare; 1 hour to chill
- 1 lb. fresh asparagus (pencil thin, if possible)
- 1/4 cup mayonnaise
- 1/3 cup Dijon mustard
- 2 heaping tbsp freshly minced dill
- 2 heaping tbsp freshly minced chives
- salt to taste
- freshly ground black pepper to taste
Snap the very bottom- most tiplets from your elegantly thin asparagus spears.
Leaving the spears whole and long, steam them until they are just tender (still crisp at heart). As soon as they are done, run them under cold water, and drain.
Combine all remaining ingredients and mix well. Place the asparagus in a long, shallow dish, pour the dressing over, and chill. Seave on a platter lined with greens; garnish with cherry tomatoes.