| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Asparagus spears |
| 1/4 | c | Plain nonfat yogurt |
| 1 1/2 | ts | Minced fresh dillweed |
| 1 1/2 | ts | Minced fresh chives |
| 2 | ts | Dijon mustard |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | Hard-cooked egg, chopped |
INSTRUCTIONS
Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 5 minutes or until crisp-tender. Rinse under cold water; drain and chill. Combine yogurt and next 5 ingredients (yogurt through pepper) in a bowl; stir well. Divide the asparagus evenly between 2 salad plates; top each with 2 tablespoons dressing and 1/2 chopped egg. Yield: 2 servings. Per serving: 67 Calories; 3g Fat (34% calories from fat); 6g Protein; 6g Carbohydrate; 91mg Cholesterol; 245mg Sodium Recipe by: Cooking Light, Sept. 1995, page 126 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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