For a hearty weeknight meal, serve this saucy asparagus with grilled lamb chops and Garlic-Roasted New Potatoes.
1/2 pound fresh asparagus (about 9 spears)
1 1/2 tablespoons low-fat sour cream
1 tablespoon nonfat mayonnaise
1/2 teaspoon prepared mustard
1/2 teaspoon lemon juice
1/8 teaspoon hot sauce
Dash of paprika
How to Make It
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 6 to 8 minutes or until crisp-tender. Transfer asparagus to a serving dish. Set aside, and keep warm.
Combine sour cream and next 4 ingredients in a small saucepan. Place over medium heat; cook, stirring constantly, 1 minute or until thoroughly heated. Spoon sauce over asparagus, and sprinkle with paprika.