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Asparagus with Garden Dressing




Source of Recipe


The Worldwide Gourmet


List of Ingredients




500 g (18 oz.) asparagus
(300 g cultivated + 200 g wild, if available)
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50 g (2 oz.) cucumber
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50 g (2 oz.) tomato
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1 small container plain yogurt
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1 egg
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Salt and pepper
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1 tsp. lemon juice
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1/2 tsp. Dijon mustard
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Chives

Recipe



Method

Wash and peel the cultivated asparagus. Cook for 20 minutes in boiling salted water along with the wild asparagus.
For the sauce, cut the tomato and cucumber into small dice.
Soft boil the egg. Combine the yolk, mustard, lemon juice, salt and pepper.
Blend in the yogurt and the diced tomato and cucumber.
Arrange the asparagus on plates, spoon the dressing over top and sprinkle with chopped chives.