Mustard-Sauced Asparagus with Chopped Egg

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

Preparation

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.