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Recipe by Oxmoor House July 2010


Recipe Summary test

8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Combine first 6 ingredients, stirring well. Cover and chill at least 2 hours.

  • Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

  • Place asparagus in a small amount of boiling water. Cover, reduce heat, and cook 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Cover and chill.

  • To serve, place asparagus on a serving platter. Top with sauce, and sprinkle with chives.

  • Tip: Drizzle crisp-tender asparagus spears with a garlicky cream sauce and top with a sprinkling of fragrant snipped chives.


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Nutrition Facts

58 calories; fat 3.6g; saturated fat 2.2g; protein 2.7g; carbohydrates 5g; fiber 1.5g; cholesterol 11mg; sodium 51mg.