Mustard-Sauced Asparagus with Chopped Egg

2 Servings

Try this Mustard-Sauced Asparagus with Chopped Egg recipe, or post your own recipe for Mustard-Sauced Asparagus with Chopped Egg

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Mustard-Sauced Asparagus with Chopped Egg Ingredients

1/2 lb Asparagus spears	2 ts Dijon mustard
1/4 c Plain nonfat yogurt	1/8 ts Salt
1 1/2 ts Minced fresh dillweed	1/8 ts Pepper
1 1/2 ts Minced fresh chives	1 Hard-cooked egg, chopped

Instructions for Mustard-Sauced Asparagus with Chopped Egg

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.

Main Ingredient: EggsCuisine: Uncategorized