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Asparagus With Lemon Sauce

Lemon sauce makes fresh asparagus the perfect side dish for fish, scallops, chicken, or meat dishes

Recipe Source: Deliciously Healthy Dinners


20 medium asparagus spears, rinsed and trimmed

1 fresh lemon, rinsed (for peel and juice)

2 Tbsp reduced-fat mayonnaise

1 Tbsp dried parsley

⅛ tsp ground black pepper

1/16 tsp salt

Photograph of the completed recipe.
calories 39
Total fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 107 mg
Total fiber 2 g
Protein 2 g
Carbohydrates 7 g
Potassium 241 mg


  • 1
    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.

  • 2
    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.

  • 3
    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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