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Asparagus with Black Pepper, Bacon, and Goat Cheese Sauce

Yield 8 servings (serving size: about 1/4 pound asparagus and 1 1/2 tablespoons sauce)
Cook asparagus in salted water to maintain bright green color. You can vary the dressing by adding your favorite crumbled cheese, such as feta or blue cheese.

Ingredients

  • 1 teaspoon salt
  • 2 pounds asparagus spears, trimmed
  • 3/4 cup (3 ounces) goat cheese, softened
  • 1/4 cup fat-free mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 bacon slices, cooked and crumbled (drained)
  • 1/4 cup fat-free milk

Nutrition Information

  • calories 69
  • caloriesfromfat 39 %
  • fat 3 g
  • satfat 1.9 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 5.4 g
  • carbohydrate 7.3 g
  • fiber 2.4 g
  • cholesterol 7 mg
  • iron 1.2 mg
  • sodium 161 mg
  • calcium 48 mg

How to Make It

  1. Bring 1 gallon water and salt to a boil in a Dutch oven; add asparagus. Cook 2 minutes or until crisp tender. Drain and rinse with cold water. Pat dry with paper towels; chill.

  2. Combine goat cheese, mayonnaise, juice, pepper, and bacon in a medium bowl, stirring with a whisk. Add milk, 1 tablespoon at a time, stirring until smooth.

  3. Arrange asparagus on a platter; drizzle with sauce.