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Asparagus with Black Pepper, Bacon, and Goat Cheese Sauce

Asparagus with Black Pepper, Bacon, and Goat Cheese 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.

Cooking Light MARCH 2003

  • Yield: 8 servings (serving size: about 1/4 pound asparagus and 1 1/2 tablespoons sauce)


  • 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


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.

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.

Arrange asparagus on a platter; drizzle with sauce.

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 39%
  • Fat: 3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.4g
  • Carbohydrate: 7.3g
  • Fiber: 2.4g
  • Cholesterol: 7mg
  • Iron: 1.2mg
  • Sodium: 161mg
  • Calcium: 48mg