Chilled Asparagus With lemony Garlic Dressing
2 tablespoons nonfat or low-fat sour cream
1 tablespoon low-fat buttermilk or skim milk
1 clove garlic, minced
1 teaspoon grated lemon peel
24 fresh asparagus spears, woody bases snapped off and discarded
poppy seeds (optional)
In a small mixing bowl, stir together sour cream, buttermilk, garlic, and
lemon peel. Cover and chill until serving time.
Cook asparagus in a large saucepan or skillet in boiling water for 5
minutes, or until crisp-tender. Drain. Rinse with cold water and drain
again. Cover and chill until serving time.
Gently toss asparagus spears with garlic mixture. Sprinkle lightly with
poppy seeds, if desired.
Makes 4 servings.
Calories 32, Fat 0 g, Carbs 5 g, Sodium 14 mg, Fiber 2 g.
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