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.