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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