Recipes Appetizers & Salads Asparagus Salad

Asparagus Salad

Asparagus Salad

Servings: 4
Utensils

3Qt. covered saucepan

Nutritional Facts

  • Calories 53,1
  • Proteins 5,2g
  • Fat 0,5 g
  • % Fat 7,2 %
  • Carbohidrates 8,4 g
  • Fiber 1,4 g
  • Cholesterol 1 mg
  • Sodium 95 mg

Ingredients

  • 1 Cup plain non-fat yogurt
  • 1-2 Tbsp. Dijon mustard
  • ½ Tsp. dried basil
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. snipped fresh chives
  • 1/8 Tsp. freshly ground pepper
  • 1 Lb. fresh asparagus, trimmed
  • 2 Tbsp. water
  • Romaine or red leaf lettuce

Preparation

In small bowl, combine yogurt, mustard, basil, dill, chives and pepper; Refrigerate to chill thoroughly.

Rinse asparagus in cold water; drain. In saucepan over MEDIUM heat, combine asparagus and water. Cover with Temp-Tone® control OPEN; cook until tone sounds. Reduce heat to LOW, CLOSE control and cook 6 to 7 minutes, until crisp-tender; drain, if necessary. Chill 1 hour.

Arrange asparagus spears on individual salad plates lined with crisp lettuce leaves. Spoon sauce over asparagus. Serve chilled.

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