Asparagus with Yogurt Dill Mustard Sauce

Asparagus with Yogurt Dill Mustard Sauce


Chef GabrielI’m enjoying the company of my son Gabriel before he leaves for his military assignment. It’s really nice having him around now for now. You see that kids inherit or pick up a mish and mash of things from their parents; maybe the same eyes or unruly hair, or possibility a streak of stubbornness. One thing he absorbed from me is his interest in cooking. Even as a little boy he like to stand on a chair or sit on the counter and stir the pot of whatever happened to be cooking on the stove. Now as an adult he has his own book of recipes. As a child who grew up in the age of computers you would think that he would have an online cookbook to keep his recipes, but no, he has a moleskin book where he lovingly writes all his favorite recipes.

This week Gabriel is really into a Tzatziki recipe that he found on this blog with the memorable title, He’s already made it three times this week to put on his salads, and it was a hit with his friends at his going away party, too. So I was in the market this morning I saw some asparagus and thought, wouldn’t it be luscious to eat it asparagus with yogurt dill mustard sauce? Ha, his tastes sometimes rub off on me, too. My sauce has the same basic ingredients as her tzatziki, but it has more emphasis of lemon, leaves out the chopped cucumber and it has added mustard.

The first two primary ingredients in this salad dressing, as in most salad dressings, are oil and some type of vinegar, in this case lemon juice. Next you add some yogurt, garlic, mustard, capers, salt and pepper, and then finally the chopped fresh dill —and there you have it! Pour the dressing over some chilled steamed asparagus and you have a beautiful spring dish that is light, colorful, and big on flavor. It’s a heathy alternative to mayonnaise based salad dressings, and it’s also good on BBQ’d chicken, beef, and fish. The capers are optional but I add them because they are a powerhouse food loaded with anti-oxidants.

Asparagus with Yogurt Dill Mustard Sauce

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: about 3/4 cup dressing

Asparagus with Yogurt Dill Mustard Sauce


  • 1 pound Asparagus
  • For the Dressing:
  • 1 (5.3) ounce container plain non-fat Greek yogurt (I used Chiobani)
  • 1 teaspoon minced garlic
  • 1 tablespoon extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 teaspoons mustard (Trader Joe’s Spicy Brown Mustard)
  • 1 teaspoon minced capers (optional)
  • 1/8 teaspoon salt
  • Pinch black pepper
  • 3 tablespoons packed chopped dill


    For the Dressing:
  1. Place the first 4 ingredients in a bowl and mix well with a whisk.
  2. Add the salt, pepper and the chopped dill.
  3. For the Asparagus:
  4. Snap off the ends of the asparagus.
  5. Steam the asparagus covered.
  6. While the vegetables are steaming prepare a large skillet or bowl filled half with water and half with ice.
  7. When the asparagus is ready it should be cooked but still slightly firm to the bite. Place the asparagus in the ice water to stop the cooking process.
  8. Drain the asparagus and pat it dry. Place it on a serving platter.
  9. Pour the dressing on the vegetables just before serving.

Weight Watcher Points: 2 per serving and there are 4 servings

Nutrition Facts Asparagus with Yogurt Dill Mustard Sauce

 Here are even more yogurt dill dressings:

Asparagus with Yogurt Dill Mustard Sauce 2

This recipe is posted at at Hearth and SoulSimpleSupperTuesdayTuesday’s TableTotally Tasty Tuesdays


Recipe: Asparagus with Orange Vinaigrette

Asparagus with Orange Vinaigrette
Asparagus with Orange Vinaigrette

Today I’ve been in a funk and was having a hard time coming up with a reason you should eat asparagus, this recipe for it in particular, other than the fact that it tastes utterly delicious. So, I turned to Google and found on Men’, (where they like to be fit and muscular) that asparagus is a good source of protein, but low in calories. It’s also high in fiber and vitamin A, which are thought to fight cancer. And if this isn’t enoooooogh, it’s also an aphrodisiac. So, go eat some asparagus and have a great week-end!


Servings: 5

Preparation time: 20 minutes


1 pound asparagus

2 tablespoons olive oil

1 tablespoon fresh orange juice

2 teaspoons distilled white vinegar

1 ½ teaspoons shallot, minced

1 ½ teaspoons orange peel, minced 1/8 teaspoon salt

Garnish: 1 slice orange fanned open

*Tip – For the orange peel, use a potato peeler to remove the peel and then mince it with a Chef knife.



1) Snap off the ends of the asparagus, letting the stalks break where they will. When they have all been snapped, line them up and cut off the ragged ends to make them look neater.

2) Follow these instructions if you do not have an upright steamer. Fill a 12-inch pan with ¾ of an inch of water and then place an open vegetable steamer in the pan. Place the asparagus on the steamer (see picture below), and lightly salt it. Cover the pan and steam about 5-6 minutes. (If you have an upright asparagus steamer, use that as you ordinarally would.)


Steaming Asparagus

3) While the asparagus is cooking, get a large bowl ready with water and 2 to 3 cups of ice.

4) Mix together all the ingredients for the vinaigrette and whisk it briefly.

5) When the asparagus is tender yet slightly crisp, remove it from the steamer and place the asparagus in the ice water to chill.

6) Pat the asparagus day and place it on your plate. Pour the vinaigrette over the vegetable and then decorate with a slice of orange.


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Asparagus on Foodista