Asparagus Salad with Lemon-Garlic Dressing

  Asparagus-Salad-with-Lemon-Garlic-Dressing - spring salad 2

Serves 4; 6 asparagus spears per serving


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)

Nutrition Facts

Calories 34

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


Dietary Exchanges

1 1/2 vegetable


  1. In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time.
  2. 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.
  3.  Add the dressing, tossing gently to coat. Lightly sprinkle with poppy seeds.
    © American Heart Association

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