Serves 4; 6 asparagus spears per serving
Asparagus Salad with Lemon-Garlic Dressing
2 tablespoons fat-free sour cream
1 tablespoon low-fat buttermilk or fat-free milk
1 teaspoon grated lemon zest
1 medium garlic clove, minced
24 medium asparagus spears, trimmed
Poppy seeds (optional)
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 1 mg
Sodium 10 mg
Carbohydrates 7 g
Fiber 3 g
Sugars 3 g
Protein 3 g
1 1/2 vegetable
- In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time.
- In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rinse with cold water and drain well. If desired, cut on the diagonal into bite-size pieces. Transfer to a serving bowl.
- Add the dressing, tossing gently to coat. Lightly sprinkle with poppy seeds.
© American Heart Association