Asparagus Spears with Lemon Dipping Sauce
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The arrival of tasty locally grown asparagus at your grocery store is a sure sign of spring, and this dish showcases it beautifully.
Servings: 35
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 8 |
| pro | 1 g |
| total fat | trace |
| sat. fat | trace |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 9 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 3% |
| folate | 12% |
Suggested Recipes
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2 lb (1 kg) asparagus
1/4 cup (50 mL) buttermilk
2 tbsp (25 mL) chopped fresh dill
2 tbsp (25 mL) light mayonnaise
1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) lemon juice
1 tsp (5 mL) granulated sugar
Preparation:
Snap tough woody stems, about 1 inch (2.5 cm), off asparagus. In skillet, bring 1 inch (2.5 cm) water to boil. Add asparagus; cover and cook until tender-crisp, 4 to 6 minutes. Drain and chill under cold water. Set aside on towel-lined tray. (Make-ahead: Cover; refrigerate for up to 1 day.)
In small bowl, whisk together buttermilk, dill, mayonnaise, lemon rind and juice, and sugar. Serve with asparagus for dipping.
Additional Information
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