| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Crs, Healthy |
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 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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