As promised in my previous post, here's the second recipe with fresh asparagus. If you ask me which one I liked most I'll answer that the two recipes are very good. This one has a stronger flavor sauce, which combined very well with the vegetables used, but the asparagus kind of disappeared in the middle of everything. It is perfectly possible to make this dish with other vegetables and keep your asparagus for other productions.
On the other hand the first recipe, Asparagus with Orange, presented more delicate flavors, and the sweet-acid flavour of the orange was a great match with the asparagus. So if what you want, like me, is to enjoy the full taste of asparagus, my vote goes to this first recipe.
Enough talk! Let me write down this recipe
Vegetables with Cheese Sauce
2 cups fresh asparagus
1 cup zucchini, sliced
1 1 / 2 cups cauliflower bouquets
1 cup carrots cut into bat
1 / 4 cup milk
1 / 4 cup cottage cheese
1 tsp lime juice
A pinch of mustard powder - I was really generous with the pinch, and even added one more. I assure you that made all the difference!
Remove the fiber from the stalks of asparagus. Be careful not to break their upper points. Cut the base of the stem (that white part which is harder, + / - 2cm). Tie the asparagus in a bundle and cook them in boiling salted water for 5 minutes. Put them in the pan with the tips up, almost out of water. Drain, refresh in cold water and arrange them on a dish where it will be served. Cook the remaining vegetables separately in salted water, but let them "al dente", or at least not too soft. Arrange them on serving platter.
Beat all the sauce ingredients in a blender until the mixture is smooth and serve over vegetables (I chose to mix everything by hand. I liked this more rustic appearance).