Mustard-Sauced Asparagus With Chopped Egg

Recipe Ingredients

1/2 lb	227g / 8oz	Asparagus spears
1/4 cup	59ml	Plain nonfat yogurt
1 1/2 teaspoons	7.5ml	Minced fresh dillweed
1 1/2 teaspoons	7.5ml	Minced fresh chives
2 teaspoons	10ml	Dijon mustard
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
1		Hard-cooked egg - chopped

Recipe 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.

Source:
Cooking Light, Sept. 1995, page 126

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