| 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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