Cold Asparagus with Lemon-Mustard Dressing


Cold Asparagus with Lemon-Mustard Dressing Photo
Cold Asparagus with Lemon-Mustard Dressing

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


  1. Steam asparagus until crisp-tender and bright green; immediately drain and rinse under cold water. Cover and refrigerate until chilled.
  2. Combine mayonnaise, mustard and lemon juice in small bowl; blend well. Stir in 1/2 teaspoon lemon peel; set aside.
  3. 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.
This recipe appears in: Vegetables
Serving Size: 1/2 of total recipe
Sodium 294 mg
Protein 3 g
Fiber 2 g
Carbohydrate 7 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 14 %
Calories 39
Vegetable 1-1/2
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