Quick sauces with green asparagus

Name: Quick sauces with green asparagus
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 750 g Cream yoghurt; 2 TABLESPOONS Milk; 3 TSP Mustard; 1/2 Organic Lemon; 1 chopped garlic clove; 3 TABLESPOONS chopped dill; 7-10 Tbsp salt, pepper, sugar; 2 Disc/s Toast; 2 TABLESPOONS Olive oil; 1 glass (à 370 ml) roasted peppers; 2 Garlic cloves; 1 red chilli pepper; 75 g chopped almonds; 4 TABLESPOONS Water; 7-10 Tbsp salt, pepper, sugar

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Whether cooked or grilled - these cold sauces harmonize well with the strong asparagus aroma

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

750 g Cream yoghurt
2 TABLESPOONS Milk
3 TSP Mustard
1/2 Organic Lemon
1 chopped garlic clove
3 TABLESPOONS chopped dill
7-10 Tbsp salt, pepper, sugar
2 Disc/s Toast
2 TABLESPOONS Olive oil
1 glass (à 370 ml) roasted peppers
2 Garlic cloves
1 red chilli pepper
75 g chopped almonds
4 TABLESPOONS Water
7-10 Tbsp salt, pepper, sugar

Directions

1
Yoghurt Dill Sauce: Mix 750 g cream yoghurt, 2 tablespoons milk, 3 teaspoons mustard, grated rind and juice from 1⁄2 organic lemon, 1 chopped clove of garlic and 3 tablespoons chopped dill. Season to taste with salt, pepper and sugar.
2
Spanish Romescu: Dice 2 slices of toast bread and fry in 2 tablespoons of olive oil. Drain 1 jar (370 ml) of roasted peppers. Puree everything with 2 cloves of garlic, 1 red chilli pepper (seeded), 75 g chopped almonds and 4 tablespoons of water. Season to taste with salt, pepper and sugar.