A tasty accompaniment to any meal, this fresh asparagus salad with a creamy dressing will quickly become one of your favorite recipes.
Asparagus Salad with Lemon-Garlic Dressing
Calories34 Per Serving
Protein3g Per Serving
Fiber3g Per Serving
|Total Fat||0.0 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||7 g|
|Dietary Fiber||3 g|
1 1/2 vegetable
2 tablespoons fat-free sour cream
1 tablespoon low-fat buttermilkOR
1 tablespoon fat-free milk
1 teaspoon grated lemon zest
1 medium garlic clove (minced)
24 medium asparagus spears (trimmed)
Poppy seeds (optional)
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 the poppy seeds.
Tip: Fresh asparagus has a short shelf life and should be used as soon as possible after purchase. To extend its freshness, fill a vase-like container with about an inch of water. Stand the asparagus in the water and lightly cover it with plastic wrap. Refrigerate it for up to two days.