Asparagus with Garlic Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (8-ounce) carton reduced-fat sour cream |
3 tablespoons fat-free milk |
1 tablespoon white wine vinegar |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
2 pounds fresh asparagus |
2 teaspoons chopped fresh chives |
Directions:
1. Combine first 6 ingredients, stirring well. Cover and chill at least 2 hours.
2. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
3. 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.
4. To serve, place asparagus on a serving platter. Top with sauce, and sprinkle with chives.
5. Tip: Drizzle crisp-tender asparagus spears with a garlicky cream sauce and top with a sprinkling of fragrant snipped chives.
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