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.
To read more, see the International Herb Association’s book, Horseradish, Herb of the Year 2011, edited by Susan Belsinger. To purchase, visit www.iherb.org or write to Marge Powell at the International Herb Association, P.O. Box 5667, Jacksonville, FL 32247-5667.
Click here the main article, 2011 Herb of the Year: Horseradish (Armoracia rusticana).