YIELD Makes 2 appetizer servings
This easy-to-make, no cholesterol first course may be served either as an appetizer at the table or with cocktails as an hors d'oeuvre. If you plan to serve it as an hors d'oeuvre, the asparagus spears may be served with the sauce separately for dipping.
|12||fresh asparagus spears|
|2||tablespoons fat-free mayonnaise|
|1||tablespoon sweet brown mustard|
|1||tablespoon fresh lemon juice|
|1||teaspoon grated lemon peel, divided|
- Steam asparagus until crisp-tender and bright green; immediately drain and rinse under cold water. Cover and refrigerate until chilled.
- Combine mayonnaise, mustard and lemon juice in small bowl; blend well. Stir in 1/2 teaspoon lemon peel; set aside.
- Divide asparagus between 2 plates. Spoon 2 tablespoons dressing over top of each serving; sprinkle each with 1/4 teaspoon lemon peel. Garnish with carrot strips and edible flowers, such as pansies, violets or nasturtiums, if desired.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||14 %|
If you're looking for a delicious appetizer, try this recipe for Sharif and Jackie's tequila prawns with mango salsa from Kick Off Cook Off.
Read these Seafood appetizer recipes to bring the bounty of the sea to your table in bite-size morsels.