When shopping for asparagus, choose firm, pencil-thin spears that are uniform in size (which ensures even cooking) and have tightly closed, bright green and lavender tips. Asparagus is a good source of vitamins A, B, and C, as well as iron.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
3 mins
cook:
4 mins
total:
7 mins
Yield:
4 servings (serving size: 1/4 pound asparagus and 1 tablespoon dressing
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off tough ends of asparagus.

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  • Bring water to a boil in a 12-inch skillet; add asparagus. Cook 1 minute; drain and plunge into ice water. Drain well.

  • Combine mayonnaise and next 3 ingredients in a small bowl.

  • Arrange asparagus on a serving platter; top with dressing.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

58 calories; fat 1.2g; saturated fat 0.2g; protein 3.5g; carbohydrates 8.7g; cholesterol 2mg; iron 0.9mg; sodium 286mg; calories from fat 18%; fiber 2.8g; calcium 55mg.
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