Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup plain non-fat yogurt
- 2 tbsp light mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp lemon juice
- ½ tsp salt
- 2 cups water
- 1½ lb asparagus spears, rinsed and trimmed
- black pepper to taste
Directions
For sauce, combine in a bowl yogurt, mayonnaise, mustard,lemon juice and salt.
Whisk until smooth and set aside.
Bring water to a boil in a 12-inch skillet over high heat.
Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp.
Remove from water and drain on paper towels.
Place asparagus on serving platter and spoon sauce overall.
Sprinkle with black pepper.