How to make
The asparagus are washed with cold water, some of the woody part is removed from the base, this is done most easily by grasping both the base and the tip of the stem and bending it slightly towards the base.
Where it breaks, it is the excess that is to be discarded. The other option is to cut about 1.2″ (3 cm) off the base with a knife.
The asparagus is peeled using a vegetable peeler (peeling direction is from the head to the base), divided into small bunches, tied with string and placed in a steamer basket over a pot of boiling salted water.
Cover and leave them until they soften and then remove and place them in cold ice water to cool and retain their color, then drain. They are covered with lemon juice.
Prepare a light sauce by beating the yogurt, salt to taste, black pepper, olive oil, pressed garlic clove and 1 tsp. mustard.
The steamed asparagus is served by pouring a little sauce into each plate and placing a portion of asparagus on top. Sprinkle one or two teaspoons of butter melted on a low heat and add a little salt and black pepper to taste on top.
Enjoy your meal!
