This makes a delicious side dish, or use the mustard dill sauce to dip the asparagus into for an elegant crudités platter. You can skip the splash of white wine—but if you happen to have an open bottle—and I recommend that you do—it adds a nice contrast to the sourness of the lemon juice.
Yields: 4 servings
Total Time: 20 mins
Prep Time: 10 mins
- 1 pound asparagus, washed and ends trimmed
- ½ cup mayonnaise
- 1 teaspoon gluten-free mustard
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill
- 1 tablespoons dry white wine
- Snap off the woody ends. Fill a large frying pan with water, about half full, and bring to a rolling boil. Add asparagus and cook 1 to 2 minutes, depending on the thickness of the stalks.
- Drain, and immediately plunge the asparagus into ice water to set the bright green color and stop the cooking.
- To make the sauce, in a small bowl, whisk together mayonnaise, mustard and lemon juice. Stir in fresh dill. Add salt and pepper to taste. Serve the sauce over the asparagus.