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Asparagus with No-Cook Creamy Mustard Sauce
Asparagus with No-Cook Creamy Mustard Sauce
YIELD Makes 6 servings
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INGREDIENTS
| 1/2 | cup plain fat-free yogurt |
| 2 | tablespoons reduced-fat mayonnaise |
| 1 | tablespoon Dijon mustard |
| 2 | teaspoons lemon juice |
| 1/2 | teaspoon salt |
| 2 | cups water |
| 1‑1/2 | pounds asparagus spears, trimmed |
| Black pepper to taste | |
PREPARATION:
- For sauce, whisk mayonnaise, mustard, lemon juice and salt in a small bowl until smooth; set aside.
- Bring water to a boil in 12-inch skillet over high heat. Add asparagus. Return to a boil. Reduce heat; cover tightly and simmer 3 minutes or until just tender-crisp. Drain on paper towels.
- Place asparagus on serving platter and spoon sauce over all. Sprinkle with black pepper.
This recipe appears in: Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Serving Size: | about 6 spears with 2 tablespoons Sauce |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 8 g |
| Cholesterol | 2 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 28 % |
| Calories | 57 |
| Sodium | 299 mg |
DIETARY EXCHANGE:
| Vegetable | 2 |
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