Asparagus With Dijon Mustard Sauce and Hard-Cooked Egg

Serves 4.

Note: From Kathleen Purvis.

• 3 eggs

• About 1 lb. thick asparagus, bottoms trimmed or snapped off

• 1/2 c. mayonnaise

• 2 tbsp. Dijon mustard

• 2 tbsp. water

• 1 tbsp. red wine vinegar

• Pinch of salt and a few grinds of freshly ground black pepper

Directions

Place the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, remove from heat and let stand 16 minutes. Remove eggs to a bowl of ice water or rinse to cool. Peel and roughly chop.

Cook asparagus however you like: Grilled, microwaved, roasted or in a skillet.

Mix mayonnaise, mustard, water and vinegar in a small bowl and whisk to combine. Season to taste with salt and pepper.

Arrange asparagus on a platter. Spoon the sauce over them and top with chopped egg.

Nutrition information per serving:

Calories 265 Fat 25 g Sodium 450 mg

Carbohydrates 3 g Saturated fat 5 g Total sugars 1 g

Protein 7 g Cholesterol 150 mg Dietary fiber 1 g

Exchanges per serving: 1 vegetable, 1 medium-fat protein, 4 fat.

Shaved Asparagus and Sugar Snap Salad

Serves 4.

Note: When the asparagus shows up, the sugar snap peas usually aren’t far behind. If you don’t have sugar snaps, use frozen peas, rinsed to thaw, and skip cooking them. From Kathleen Purvis.

• About 1 c. sugar snap peas, stems pulled off

• 4 or 5 thick asparagus spears

• 1/4 c. fresh mint leaves, minced

• 2 tbsp. lemon or lime juice

• 4 tbsp. olive oil

• 2 tbsp. finely grated Parmesan

• Salt and pepper

Directions

Bring a small pan of water to boil and add a good pinch of salt. Cut the sugar snap peas in half diagonally, then throw them, peas, pods and all, into the water. Cook 3 minutes, drain and rinse under cold water. Drain well.

Place in a serving bowl. Use a sharp vegetable peeler to shave the asparagus down the length of the stalks, sort of like shaving the end of a pencil, shaving the whole thing up to the tip and letting the strips and the tips fall into the bowl with the peas.

In a small bowl, combine the mint and lemon or lime juice. Whisk in the olive oil, then stir in the Parmesan. Add salt and pepper to taste. Pour over the asparagus and peas and toss.

Nutrition information per serving:

Calories 145 Fat 15 g Sodium 85 mg

Carbohydrates 3 g Saturated fat 2 g Total sugars 1 g

Protein 2 g Cholesterol 2 mg Dietary fiber 1 g

Exchanges per serving: 1 vegetable, 3 fat.

Asparagus With Avgolemono Sauce

Serves 4.

Note: From nutritionist and cookbook author Ellie Krieger.

• 1/3 c. no-salt-added chicken broth

• 1 egg

• 2 tbsp. fresh lemon juice

• 1/4 tsp. cornstarch

• 1/4 tsp. salt

• 1 bunch (14 to 16 oz.) asparagus, tough ends trimmed

Directions

Heat the broth in a medium saucepan over medium heat; once it bubbles at the edges, reduce the heat to low.

Whisk the egg in a medium bowl until foamy, then add the lemon juice and cornstarch, whisking until incorporated. Gradually whisk 2 tablespoons hot broth into the egg mixture.

Pour the mixture into the saucepan with the remaining broth over low heat; cook, stirring constantly for about 3 minutes, to form a lightly thickened sauce. Remove from the heat, stir in the salt and cover to keep warm. Can be made to this point and refrigerated.

Cook the asparagus (roast, pan-fry, grill or microwave). Serve drizzled with the sauce.

Nutrition information per serving:

Calories 35 Fat 2 g Sodium 180 mg

Carbohydrates 3 g Saturated fat 0 g Total sugars 1 g

Protein 3 g Cholesterol 45 mg Dietary fiber 1 g

Exchanges per serving: 1 vegetable, ½ fat.