Asparagus with No-Cook Creamy Mustard Sauce the Editors of Publications International, Ltd.
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|
|1-1/2||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|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||28 %|
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