Preparation time is 15minutes
Cook time is 4minutes
Total time is 19minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
For the mustard sauce
- 1/4 cup olive oil
- 1 pinch salt
- 1tablespoons white wine vinegar
- 1tablespoons Dijon mustard
- 2tablespoons plain Greek-style yoghurt
- 1teaspoons tarragon
- 1 pinch freshly ground black pepper
- 675grams asparagus
- 2tablespoons red onion
Nutrition per serving
725kJ / 173Cal
725 Kilojoules or 173 Calories
8% of daily energy intake*
Protein
4.0grams
Fat
15.5grams
Carbs
4.3grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Snap off the tough ends of the asparagus. Peel the lower half of each asparagus with a vegetable peeler. Fill a large frying pan with enough water to come 1 1/2 cm up the sides and bring to a simmer. Add the asparagus. Cover, and cook 3-4 minutes, or until just tender. Drain and rinse under cold running water. Pat dry with paper towels. Refrigerate while making the sauce.
Step 2 of 3
For the sauce, whisk the oil, vinegar, mustard, and tarragon together in a bowl. Whisk in the yoghurt until smooth. Season with salt and pepper.
Step 3 of 3
Divide the asparagus among salad plates. Top with the mustard sauce and sprinkle with the red onion. Serve immediately.
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