Ingredients
1 medium lemon (rinsed (for peel and juice))
2 tablespoons mayonnaise (reduced-fat)
1/8 teaspoon black pepper (ground)
1/1 6teaspoon salt
20 spears asparagus (rinsed and trimmed)
1 tablespoon parsley (dried)
Steps
- Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5–10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
- While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
- When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1½ teaspoons per portion) and serve.
U.S. Department of Agriculture. Nutrition.gov Website. Asparagus with Lemon Sauce. Recipe source: Source National Heart, Lung, and Blood Insitute. Available at nutrition.gov/recipes. Access date: 09-05-2024.