1 pound of fresh asparagus 1/2 cup of plain yogurt 2 1/2 tablespoons of Dijon mustard 2 tablespoons of mayonnaise 1 tablespoon of minced fresh dill 1 tablespoon of fresh chives 1/8 teaspoon of freshly ground pepper lettuce leaves cherry tomatoes, optional
Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cook asparagus, covered in a small amount of boiling water for 5 minutes or until crisp tender, drain. Rinse with cold water, drain. Place in refrigerator to chill. Combine the yogurt and next 5 ingredients, chill. Place asparagus on a lettuce lined plate, and top with yogurt mixture. Garnish with cherry tomatoes, if desired. Yield 4 servings
