Mustard Sauced Asparagus With Chopped Egg

I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.

John Hooper

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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