Ingredients:
1 ½ lbs of asparagus
1 small shallot, finely diced
2 tbsp red wine vinegar
Salt and pepper to taste
2 tbsp Dijon mustard
1 tsp olive oil
1 tbsp Greek yogurt OR low fat mayo (Primal kitchen mayo)
1 tbsp finely cut dill
Directions:
Snap off and discard the tough bottoms of each asparagus spear. To make the vinaigrette, place shallots, vinegar and salt into a small bowl. Stir in the mustard, olive oil and Greek yogurt until dissolved. Add the dill and season to taste with salt and pepper. Bring a medium saucepan half filled with water to a boil. Add the asparagus and cook for 3-5 minutes until done. Remove asparagus with a strainer and spread out on a baking sheet lined with a kitchen towel to remove excess water. Serve in a serving plate and drizzle sauce on top of the asparagus.
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