Email to Cat      

Easter: Asparagus with Green Peppercorn Sauce

Source of Recipe


Adapted from "A Fresh Look at Saucing Foods"






List of Ingredients



• 1 Tbsp drained green peppercorns, rinsed and drained again
  
• 3 Tbsp mayonnaise
  
• 4 Tbsp lemon juice
  
• 1/4 tsp dried dill weed
  
• 1/4 tsp salt
  
• Freshly ground black pepper, to taste
  
• Optional: 1 medium clove garlic, peeled and forced through a press
  
• 4 Tbsp olive oil
  
• 2 lbs. asparagus
  






Instructions



1. Pat the peppercorns dry with paper towels.
   
   
2. Whisk together the mayonnaise, lemon juice, dill weed, salt, a few grindings of pepper, and the garlic, if using. Slowly whisk in the olive oil. Stir in the peppercorns. Refrigerate until ready to use.
   
   
3. Snap the ends from the asparagus and remove the thorns. Wash well.
   
   
4. Bring a large, flat pan of water to a boil, add the asparagus, and time 7 minutes. Test for tenderness. Drain and plunge into a pan of cold water to stop the cooking. Drain and pat dry. Refrigerate until ready to use.
   
   
5. Arrange the asparagus on a serving platter, and drizzle with the dressing.
   
   Makes 8 servings.