VegSource Interactive, Inc. | Recipes

Chilled Asparagus with Creamy Dill Dressing
by Marie Oser

Easy, Dairy-Free, and Delicious!

Asparagus is a delightful vegetable, rich in nutrients its distinctive green spears make a lovely presentation. Long known for its strong diuretic properties, the early Greeks used this delicately flavored vegetable for medicinal purposes, believing that it could prevent bee stings and ease toothaches.

Asparagus is very low in calories, and sodium, and a good source of fiber, folic acid, and flavanoids. Select bright green asparagus with closed, compact, firm tips. If the tips become slightly wilted, you can freshen them by soaking in ice water for 10 minutes or so.

Story continues below

+Enlarge Image
For an elegant presentation, arrange asparagus on serving plates. Drizzle dressing artfully from a plastic squeeze bottle (mustard or ketchup type) and garnish with sprigs of fresh dill. You can also double the recipe and serve Creamy Dill Dressing as a dip with raw baby carrots and broccoli, or with your favorite tossed salad.

Chilled Asparagus with Creamy Dill Dressing
From The Enlightened Kitchen, John Wiley & Sons, Inc. © Marie Oser
Make this dressing in advance, to allow the flavors to fully develop.
6 Servings

1/2 (12.3 ounce package) lite silken tofu
1 clove garlic, peeled
1 scallion, sliced (tops plus 2” of green)
1/4 cup eggless mayonnaise (Vegenaise)
1/3 cup enriched soymilk
1 teaspoon rice vinegar
2 teaspoons Dijon mustard
2 tablespoons nutritional yeast
1/4 cup chopped fresh dill
1/2 teaspoon dried dillweed
1/4 teaspoon sea salt
1/8 tsp. coarse black pepper
1 pound of asparagus, trimmed

Steam asparagus for about 5 minutes, and plunge immediately into a bowl of ice water. Set aside. Process the tofu in a blender or food processor. Add garlic, scallions, mayonnaise, soymilk, vinegar, mustard, and yeast. Blend until smooth with bits of dill. Refrigerate at least an hour or overnight (optimal) before serving.


Enlightened Chilled Asparagus will Creamy Dill Dressing
Protein 3g, Carbohydrate 12g, Fiber 3g, Fat 2g, Sat Fat 0g, Cholesterol 0mg, Calcium 39 mg, Sodium 292 mg.

Calories 83,
from Protein: 16%, from Carbohydrate 58%, from Fat 25%

Marie Oser is a writer/producer, best selling author, and host of Soy Talk. Marie is host of VegTV,( )and part of the VegSource family.

Printer-friendly Version