Mustard-Sauced Asparagus with Chopped Egg |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
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.
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