Asparagus With Lemon Herb Dressing Recipe
Servings: 6
Ingredients
- 1/3 c. part-skim, no-salt ricotta cheese
- 2 Tbsp. plain low-fat yogurt
- 1/4 c. chicken stock
- 1 tsp no-salt Dijon-style mustard
- 1/4 tsp freshly grnd black pepper
- 1 x zest of 1 lemon, finely minced (about 1 Tbsp.)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. red wine or possibly tarragon vinegar
- 2 Tbsp. minced parsley
- 2 Tbsp. chopped chives, or possibly 1 Tbsp. dry
- 1/2 tsp dry tarragon
- 2 tsp chopped shallots
- 1 x +1/2 pounds fresh asparagus, trimmed, blanched and chilled
Directions
- 1. Place the ricotta cheese, yogurt, stock, mustard, pepper, lemon zest, lemon juice, and vinegar in a bowl and whisk together till smooth.
- 2. Add in the parsley, chives, tarragon, and shallots. Mix well. Refrigerate1 hour.
- 3. Arrange the asparagus spears on a serving platter or possibly individual plates.
- Pour the dressing over the asparagus.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 6 servings | |
| Calories 9 | |
| Calories from Fat 2 | 22% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 19mg | 1% |
| Potassium 43mg | 1% |
| Total Carbs 1.22g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.43g | 0% |
| Protein 0.41g | 1% |
