Asparagus Spears with Creamy Mustard Dressing

Oxmoor House
When shopping for asparagus, choose firm, pencil-thin spears that are uniform in size (which ensures even cooking) and have tightly closed, bright green and lavender tips. Asparagus is a good source of vitamins A, B, and C, as well as iron.
4 servings (serving size: 1/4 pound asparagus and 1 tablespoon dressing


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1 pound asparagus spears
2 cups water
3 tablespoons fat-free mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
1 1/2 teaspoons dried tarragon


Prep: 3 Minutes
Cook: 4 Minutes

Snap off tough ends of asparagus.

Bring water to a boil in a 12-inch skillet; add asparagus. Cook 1 minute; drain and plunge into ice water. Drain well.

Combine mayonnaise and next 3 ingredients in a small bowl.

Arrange asparagus on a serving platter; top with dressing.

Created date

March 2010

Nutritional Information

Calories 58
Fat 1.2 g
Satfat 0.2 g
Protein 3.5 g
Carbohydrate 8.7 g
Cholesterol 2 mg
Iron 0.9 mg
Sodium 286 mg
Caloriesfromfat 18 %
Fiber 2.8 g
Calcium 55 mg