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:
Calories265Fat25 gSodium450 mg
Carbohydrates3 gSaturated fat5 gTotal sugars1 g
Protein7 gCholesterol150 mgDietary fiber1 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:
Calories145Fat15 gSodium85 mg
Carbohydrates3 gSaturated fat2 gTotal sugars1 g
Protein2 gCholesterol2 mgDietary fiber1 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:
Calories35Fat2 gSodium180 mg
Carbohydrates3 gSaturated fat0 gTotal sugars1 g
Protein3 gCholesterol45 mgDietary fiber1 g
Exchanges per serving: 1 vegetable, ½ fat.
