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Mustard-Dressed Asparagus

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Mustard-Dressed Asparagus - 0 points (or 2 servings for 1 point)


4 pounds asparagus

2 tablespoons Dijon mustard

2 tablespoons lemon juice

1/4 teaspoon salt

1 tablespoon mustard seeds



Snap off tough ends of asparagus. Bring 4 quarts water to a boil in an 8-quart stockpot. Add half of asparagus; cook 3 minutes. Remove asparagus from stockpot. Rinse with cold water; drain and pat dry. Repeat procedure with remaining asparagus.


Combine the Dijon mustard, lemon juice, and salt in a small bowl. Place a large nonstick skillet over medium heat until hot. Add mustard seeds; cook 1 minute, stirring constantly. Add asparagus and mustard mixture, and cook 2 minutes or until thoroughly heated.


Yield: 8 servings


CALORIES 51 (19% from fat); FAT 1.1g (sat 0.1g,mono 0.3g,poly 0.3g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 74mg; CARBOHYDRATE 8.3g; SODIUM 222mg; PROTEIN 4.5g; FIBER 4.4g


Cooking Light, APRIL 1998



Returned Lifetime member




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