Asparagus Salad

Asparagus Salad

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)
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 water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rainse with cold water and drain well. If desired, cut on the diagonal into bite-sized pieces. Transfer to a serving bowl
3. Add the dressing, tossing gently to coat. Lightly sprinkle with poppy seeds.
Serves: 4

Per serving: Calories 34; Total fat 0 g; Saturated fat 0 g; Cholesterol 1 mg; Fiber 3 g; Protein 3 g; Carbohydrate 7 g; Sodium 10 mg; Sugar 3 g.

*Recipe courtesy of Go Red For Women.



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