(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