| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Crs, Healthy | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Asparagus spears |
| 1/4 | c | Plain nonfat yogurt |
| 1 1/2 | t | Minced fresh dillweed |
| 1 1/2 | t | Minced fresh chives |
| 2 | t | Dijon mustard |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 1 | Hard cooked egg, chopped |
INSTRUCTIONS
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 1/2 chopped egg. Per serving: 89 cal., 78 g protein, 3.4 g (34%) fat, 7.8 g carb., 1.2 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@ilos.net on Oct 26, 1998
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