| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Latimes3 | 4 | servings | |
INGREDIENTS
| 12 | lg | Asparagus spears |
| Water | ||
| 1 | tb | Low-fat mayonnaise |
| 2 | ts | Dijon mustard |
| 1 | tb | Rice vinegar |
| 1 | tb | Chicken or vegetable broth |
| 1/2 | ts | Lemon juice |
| 1 | ts | Roughly chopped capers |
| 1 | ts | Minced chives |
| Salt |
INSTRUCTIONS
Peel lower half of asparagus stems using potato peeler. Steam asparagus spears in steamer over boiling water until asparagus is just tender, 10 to 12 minutes. While asparagus steams, whisk together mayonnaise and mustard in small bowl. Whisk in rice vinegar, broth and lemon juice until smooth. Stir in capers and chives. Add salt to taste. Drizzle vinaigrette on top of asparagus or serve as dip. Makes 4 servings. Each serving: 27 calories; 182 mg sodium; 0 cholesterol; 1 gram fat; 2 grams carbohydrates; 1 gram protein; 0.36 gram fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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