ASPARAGUS SALAD WITH DIJON CAPER DRESSING ...Serves 4
2 large bunches thin asparagus
1/4 c (50 ml) light or regular mayonnaise
1/2 tsp (2 ml) dijon mustard
2 tsp (10 ml) finely chopped capers
1 tbsp (15 ml) milk
1/4 c (50 ml) diced red pepper or roasted red pepper strips
Trim or snap off ends of asparagus.
Bring large frying pan 1/2 gilled with salted water to a boil.
Add asparagus and cook, covered till tender-crisp (2-3 min) and immediately
remove and place in ice-water.
When cool, pat dry.
In small bowl stir mayo with mustard, capers and milk. (If making ahead, wrap
asparagus in paper towels and then in plastic wrap. Cover mustard with plastic
wrap and you can keep both in refrigerator overnight.
To serve, arrange asparagus on platter or 4 salad plates. Stir dijon mixture and drizzle over top.
Sprinkle with red pepper.
4.3 G PROTEIN; 5.1 G FAT; 8.7 G CARBS; 1.2 MG IRON; 38 MG CALCIUM; 2.8 G FIBRE; 88 CALORIES