Recipe - Mustard-Sauced Asparagus With Chopped Egg

One half pound Asparagus spears
One fourth cup Plain nonfat yogurt
1 One half teaspoon Minced fresh dillweed
1 One half teaspoon Minced fresh chives
2 teaspoon Dijon mustard
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 Hardcooked egg, chopped

Snap off tough ends of asparagus; remove scales with a knife or vegetable
peeler, if desired. Steam asparagus, covered, 5 minutes or until
crisptender. Rinse under cold water; drain and chill.

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 One half chopped egg. Yield: 2 servings.

Per serving: 67 Calories; 3g Fat (34% calories from fat); 6g Protein; 6g
Carbohydrate; 91mg Cholesterol; 245mg Sodium

Recipe by: Cooking Light, Sept. 1995, page 126

Posted to MCRecipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.