Yield: 1 servings
|2 pounds||Asparagus spears|
|¼ cup||Fat free sour cream|
|¼ cup||Fat free mayonnaise or salad dressing|
|½ teaspoon||Finely shredded lemon peel|
|1 tablespoon||Milk lemon peel strips, opt.|
Break the asparagus where spears snap easily and discard woody ends; scrape off scales. Wash asparagus. Place asparagus in a steamer basket over boiling water. Steam, covered, 5-8 minutes or till tender. Meanwhile, for sauce, combine sour cream, mayonnaise, lemon peel and lemon juice in a small saucepan. Stir in milk. Cook and stir over low heat until heated through but do not boil. Serve the sauce over asparagus. If desired, garnish with lemon peel strips. 6-8 servings. Microwave directions: Place the trimmed asparagus spears in a 2 quart microwave safe casserole with 2 tablespoons water.
Microvave, covered, on high, 12-15 minutes or till tender; drain. For sauce, combine the sour cream, mayonnaise, lemon peel and lemon juice in a 1 cup microwave safe measure. Stir in milk until of desired consistency. Microwave, covered, on high until about 1 minute or till hot but not bubbly. Stir mixture and serve over asparagus. Garnish with lemon peel if desired.
Per serving: 45 cal., 0g fat, 0mg chol., 138mg sodium, 8g carb., 2g fiber, 3g pro., 1 vegetable exchange.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95