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 kife or vegetable peeler, if desired. Steam asparagus, covered, 5 minutes or until crisp tender. Rinse under cold water; drain and chill.

Combine yogurt, dillweed, chives, mustard, salt and pepper in a bowl; stir well. Divide the asparagus evenly between two salad plates; top each with 2 tablespoons dressing and ½ chopped egg.

Per serving: 89 cal., 78 g protein, 3⅖ g (34%) fat, 7⅘ g carb., 1⅕ g fiber, 107 mg chol., 1.3 mg iron, 355 mg sodium, 98 mg calcium.

Cooking Light 9-95 Carolyn Shaw 8-95 Posted to MM-Recipes Digest by q591b4@... on Oct 26, 1998

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