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Mustard-Sauced Asparagus with Chopped Egg

Yield 2 servings

Ingredients

  • 1/2 pound asparagus spears
  • 1/4 cup plain nonfat yogurt
  • 1 1/2 teaspoons minced fresh dillweed
  • 1 1/2 teaspoons minced fresh chives
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 hard-cooked egg, chopped

Nutrition Information

  • calories 89
  • caloriesfromfat 34 %
  • fat 3.4 g
  • satfat 0.9 g
  • monofat 1.1 g
  • polyfat 0.5 g
  • protein 78 g
  • carbohydrate 7.8 g
  • fiber 1.2 g
  • cholesterol 107 mg
  • iron 1.3 mg
  • sodium 355 mg
  • calcium 98 mg

How to Make It

  1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 5 minutes or until crisp-tender. Rinse under cold water; drain and chill.

  2. Combine yogurt and next 5 ingredients (yogurt through pepper) in a bowl; stir well. Divide the asparagus evenly between 2 salad plates; top each with 2 tablespoons dressing and 1/2 chopped egg.