Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
5 minutes |
10 minutes |
4 servings |
5 spears, 1½ tsp sauce |
20 medium asparagus spears, rinsed and trimmed
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1 fresh lemon, rinsed (for peel and juice)
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2 Tbsp reduced-fat mayonnaise
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1 Tbsp dried parsley
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⅛ tsp ground black pepper
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1/16 tsp salt
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Directions
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1
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Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5–10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
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2
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While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
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3
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When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1½ teaspoons per portion) and serve.
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