Asparagus with No-Cook Creamy Mustard Sauce

Makes 6 servings

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

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.

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