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1/3 cup part-skim, no-salt ricotta cheese
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2 tablespoons plain low-fat yogurt
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1 teaspoon no-salt Dijon-style mustard
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1/4 teaspoon freshly ground black pepper
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Zest of 1 lemon, finely chopped (about 1 tablespoon)
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2 tablespoons fresh lemon juice
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1 tablespoon red wine or tarragon vinegar
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2 tablespoons chopped parsley
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2 tablespoons minced chives, or 1 tablespoon dried
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1/2 teaspoon dried tarragon
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2 teaspoons minced shallots
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1 1/2 pounds fresh asparagus, trimmed, blanched and chilled
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