Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Asparagus spears 2 ts Dijon mustard
1/4 c Plain nonfat yogurt 1/8 ts Salt
1 1/2 ts Minced fresh dillweed 1/8 ts Pepper
1 1/2 ts Minced fresh chives 1 Hard cooked egg, chopped

Snap off tough ends of asparagus; remove scales with a kife or
vegetable peeler, if desired. Steam asparagus, covered, 5 minutes or
until crisp tender. Rinse under cold water; drain and chill.

Combine yogurt, dillweed, chives, mustard, salt and pepper in a bowl;
stir well. Divide the asparagus evenly between two salad plates; top
each with 2 tablespoons dressing and 1/2 chopped egg.

Per serving: 89 cal., 78 g protein, 3.4 g (34%) fat, 7.8 g carb., 1.2
g fiber, 107 mg chol., 1.3 mg iron, 355 mg sodium, 98 mg calcium.

Cooking Light 9-95 Carolyn Shaw 8-95
Submitted By CAROLYN SHAW On 09-07-95

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