Place vinegary, dill, salt, and 4 Tablespoons water in resealable bag and mix until salt is dissolved.
Add asparagus and carrots.
Marinate 10 minutes, tossing often.
Drain marinate off vegetables.
Blanch asparagus in boiling water for 20 to 30 seconds.
Remove from boiling water and place into ice bath for 20 seconds.
Drain and place onto plate.
Bring water to boil and cook noodles al dente.
Drain and toss lightly with oil, to keep the noodles from sticking together.
Place in a bowl and set to the side.
Meanwhile, whisk dill, mustard, Lactose free milk, (corn starch as needed for thickener mixed in little water), and 1 cup more water in saucepan.
Season mustard sauce with salt and pepper. Always taste test.
Cook sauce over a medium heat until boiling and then simmer until thick, but pourable.
Set aside.
Brown the sausage in a skillet or on a grill and sprinkle with salt and pepper to taste.
Place sausage on top of the vegetable noodles.
Drizzle on mustard sauce and finish cooking in oven.
Garnish with dill, if desired.
Serves 12 4-ounce portions.
Ingredients
Directions
Place vinegary, dill, salt, and 4 Tablespoons water in resealable bag and mix until salt is dissolved.
Add asparagus and carrots.
Marinate 10 minutes, tossing often.
Drain marinate off vegetables.
Blanch asparagus in boiling water for 20 to 30 seconds.
Remove from boiling water and place into ice bath for 20 seconds.
Drain and place onto plate.
Bring water to boil and cook noodles al dente.
Drain and toss lightly with oil, to keep the noodles from sticking together.
Place in a bowl and set to the side.
Meanwhile, whisk dill, mustard, Lactose free milk, (corn starch as needed for thickener mixed in little water), and 1 cup more water in saucepan.
Season mustard sauce with salt and pepper. Always taste test.
Cook sauce over a medium heat until boiling and then simmer until thick, but pourable.
Set aside.
Brown the sausage in a skillet or on a grill and sprinkle with salt and pepper to taste.
Place sausage on top of the vegetable noodles.
Drizzle on mustard sauce and finish cooking in oven.
Garnish with dill, if desired.
Serves 12 4-ounce portions.
