Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Asparagus spears 1/2 ts Finely shredded lemon peel
1/4 c Fat free sour cream 1 tb Milk
1/4 c Fat free mayonnaise or salad -lemon peel strips, opt.
-dressing

Break the asparagus where spears snap easily and discard woody ends;
scrape off scales. Wash asparagus. Place asparagus in a steamer
basket over boiling water. Steam, covered, 5-8 minutes or till
tender. Meanwhile, for sauce, combine sour cream, mayonnaise, lemon
peel and lemon juice in a small saucepan. Stir in milk. Cook and stir
over low heat until heated through but do not boil. Serve the sauce
over asparagus. If desired, garnish with lemon peel strips. 6-8
servings. Microwave directions: Place the trimmed asparagus spears in
a 2 quart microwave safe casserole with 2 tablespoons water.
Microvave, covered, on high, 12-15 minutes or till tender; drain. For
sauce, combine the sour cream, mayonnaise, lemon peel and lemon juice
in a 1 cup microwave safe measure. Stir in milk until of desired
consistency. Microwave, covered, on high until about 1 minute or till
hot but not bubbly. Stir mixture and serve over asparagus. Garnish
with lemon peel if desired.

Per serving: 45 cal., 0g fat, 0mg chol., 138mg sodium, 8g carb., 2g
fiber, 3g pro., 1 vegetable exchange.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-02-95

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