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 knife or vegetable peeler, if desired. Steam asparagus, covered, 5 minutes or until crisp-tender. Rinse under cold water; drain and chill.

Combine yogurt and next 5 ingredients (yogurt through pepper) in a bowl; stir well. Divide the asparagus evenly between 2 salad plates; top each with 2 tablespoons dressing and ½ chopped egg. Yield: 2 servings.

Per serving: 67 Calories; 3g Fat (34% calories from fat); 6g Protein; 6g Carbohydrate; 91mg Cholesterol; 245mg Sodium Recipe by: Cooking Light, Sept. 1995, page 126 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.

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