Horseradish Recipes: Asparagus with Horseradish Sauce


| February/March 2011



horseradish 5

Photo by Howard Lee Puckett

Leftover sauce is delicious served on sandwiches, with baked or steamed vegetables, or with crudités. SERVES 8

• 2 pounds fresh asparagus
• 1⁄2 cup mayonnaise
• 2 to 3 tablespoons freshly grated or prepared horseradish
• 1 to 1 1⁄2 tablespoons coarse or whole-grain mustard
• 1 large clove garlic, pressed or finely minced
• Lemon zest, lemon wedges, fresh parsley sprigs, for garnish

1. Snap off tough ends of asparagus, and cook in boiling, salted water to cover 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water to stop cooking process; drain. Cover and chill.

2. To make Horseradish Sauce, stir together mayonnaise and next 3 ingredients; cover and chill for 30 minutes.

3. Serve chilled asparagus with Horseradish Sauce. Top with lemon zest. Garnish with lemon wedges and fresh parsley sprigs.


Susan Belsinger is a long-time herbal enthusiast who wrote Dill, Herb of the Year 2010 for the International Herb Association.  





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