0 recipes from contoocook and beyond


l cup yogurt
l/4 cup Dijon style mustard
l/4 cup myo
2 tbsps. fresh dill or 2 tsps. dry dill
2 tsps. thyme
l/2 lb. asparagus per person, trimmed & peeled

Combine well all ingredients except asparagus. Cook the asparagus
until barely tender in boiling water & immediately cool it in ice
water to stop the cooking process. Place the asparagus on a large
ovl or rectangular platter & spoon some of the sauce over the
asparagus & pass the rest at the table.

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