Mustard sauced asparagus with chopped egg
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Asparagus spears |
| ¼ | cup | Plain nonfat yogurt |
| 1½ | teaspoon | Minced fresh dillweed |
| 1½ | teaspoon | Minced fresh chives |
| 2 | teaspoons | Dijon mustard |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | Hard cooked egg, chopped | |
Directions
Snap off tough ends of asparagus; remove scales with a kife or vegetable peeler, if desired. Steam asparagus, covered, 5 minutes or until crisp tender. Rinse under cold water; drain and chill.
Combine yogurt, dillweed, chives, mustard, salt and pepper in a bowl; stir well. Divide the asparagus evenly between two salad plates; top each with 2 tablespoons dressing and ½ chopped egg.
Per serving: 89 cal., 78 g protein, 3⅖ g (34%) fat, 7⅘ g carb., 1⅕ g fiber, 107 mg chol., 1.3 mg iron, 355 mg sodium, 98 mg calcium.
Cooking Light 9-95 Carolyn Shaw 8-95 Posted to MM-Recipes Digest by q591b4@... on Oct 26, 1998