Asparagus Spears with Creamy Mustard Dressing

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.

Yield: 4 servings (serving size: 1/4 pound asparagus and 1 tablespoon dressing
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 58
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 8.7g
  • Cholesterol: 2mg
  • Iron: 0.9mg
  • Sodium: 286mg
  • Calories from fat: 18%
  • Fiber: 2.8g
  • Calcium: 55mg


  • 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


  1. Snap off tough ends of asparagus.
  2. Bring water to a boil in a 12-inch skillet; add asparagus. Cook 1 minute; drain and plunge into ice water. Drain well.
  3. Combine mayonnaise and next 3 ingredients in a small bowl.
  4. Arrange asparagus on a serving platter; top with dressing.
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