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asparagus with
lemon sauce

Prep Time:



Cook Time:





About the Recipe

lemon sauce makes fresh asparagus the perfect side dish for fish, scallops, chicken, or meat dishes


20 medium asparagus spears,

rinsed and trimmed

1 fresh lemon, rinsed (for peel

and juice)

2 Tbsp reduced-fat mayonnaise

1 Tbsp dried parsley

1/8 tsp ground black pepper

1/16 tsp salt


1 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.

2 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.

3 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 1� teaspoons per portion) and serve.

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