(from Jane Brody’s Good Food Book)
(4-6 servings)
1½ pounds fresh asparagus, bottoms trimmed
Sauce
1 cup plain low-fat yogurt
2 tsp. minced fresh parsley
1 tsp. prepared mustard (Dijon best)
1 tsp. snipped fresh chives
½ tsp. dried tarragon, crumbled
½ tsp. sugar
¼ tsp. salt, if desired
¼ tsp. paprika
Dash cayenne pepper
Steam the asparagus until crisp-tender, about 5 to 7 minutes. Cut into 2-inch pieces, let cool, and refrigerate. In a small bowl, combine all the sauce ingredients. Mix thoroughly and refrigerate the sauce for at least 1 hour. Just before serving, toss the asparagus with the yogurt sauce.
posted by Susan Tornheim
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