Asparagus with Yogurt Dill Mustard Sauce


I’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 . . . → Read More: Asparagus with Yogurt Dill Mustard Sauce


Recipe: 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 . . . → Read More: Recipe: Asparagus with Orange Vinaigrette