The arrival of tasty locally grown asparagus at your grocery store is a sure sign of spring, and this dish showcases it beautifully.
- Portion size 35 servings
Ingredients
Method
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 9 mg
- Protein 1 g
- Calories 8.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 12.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0
