"In graduate school, we lived on the edge of an asparagus field in western Massachusetts. After class, Mike worked on the farm, and sometimes he'd bring home a couple bunches of just-picked asparagus. I'd steam it, put a lump of butter on top, and call it supper. But combined with chicken, veggies, and this rich dressing, it's even more satisfying than the vegetable on its own." CLReader.
2/3 cup low-fat sour cream
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black peppercorns
1 1/2 cups (1-inch) diagonally cut asparagus
2 cups shredded cooked chicken breast (about 8 ounces)
1 cup chopped zucchini
1/3 cup thinly sliced radishes
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup thinly sliced green onions
2 teaspoons chopped fresh sage
6 cups mixed salad greens
How to Make It
To prepare dressing, combine first 4 ingredients, stirring well with a whisk.
To prepare salad, steam the asparagus, covered, for 3 minutes or until crisp-tender. Rinse with cold water, and drain. Combine asparagus and next 6 ingredients (asparagus through sage) in a large bowl. Add dressing mixture, tossing gently to coat. Serve over greens.