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Asparagus with Lemon-Herb Dressing

Source: Eating Well by Burt Wolf
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Makes 6 servings
1/3 cup part-skim, no-salt ricotta cheese
2 tablespoons plain low-fat yogurt
1/4 cup chicken stock
1 teaspoon no-salt Dijon-style mustard
1/4 teaspoon freshly ground black pepper
Zest of 1 lemon, finely chopped (about 1 tablespoon)
2 tablespoons fresh lemon juice
1 tablespoon red wine or tarragon vinegar
2 tablespoons chopped parsley
2 tablespoons minced chives, or 1 tablespoon dried
1/2 teaspoon dried tarragon
2 teaspoons minced shallots
1 1/2 pounds fresh asparagus, trimmed, blanched and chilled
Place the ricotta cheese, yogurt, stock, mustard, pepper, lemon zest, lemon juice, and vinegar in a bowl and whisk together until smooth.

Add the parsley, chives, tarragon, and shallots. Mix well. Chill 1 hour.

Arrange the asparagus spears on a serving platter or individual plates. Pour the dressing over the asparagus.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 57
Fat. Total: 2g
Fiber: 3g
Carbohydrates, Total: 8g
Sodium: 52mg
% Cal. from Fat: 32%
Cholesterol: 5mg
Protein: 5g
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