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
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.