Yield: 4 Servings
|1 can||(medium) whole asparagus stalks; or cuts|
|½ cup||Yoghurt; unflavored|
|4 tablespoons||(level) breadcrumbs|
|1 tablespoon||Prepared mustard; mild|
|4 tablespoons||(level) crushed almonds|
|1 bunch||(small) fresh dill leaves; or-|
|1 tablespoon||(heaped) dried dill leaves|
|1 tablespoon||Good grade olive oil|
|1 dash||Soy sauce (optional)|
submitted by: paradise@...
Drain asparagus, rinse and drain again. Sprinkle with breadcrumbs. Mix all other ingredients and pour them over the asparagus, in a suitable glass form. Cover and let stand for about 1 hr in refrigerator.
Heat on medium power in microwave oven until mixture boils. Turn off heat but leave asparagus in oven until cool. May be served hot or cold. Will keep refrigerated for about 1 week.
Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .