Steamed asparagus with a lowfat raspberry sauce for a quick and easy side dish. Compliments almost any beef, chicken or seafood meal.
Original recipe makes 4 servings
1 pound fresh asparagus spears, trimmed
1 (8 ounce) container low-fat raspberry yogurt
1/2 lemon, juiced
- Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green.
- In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed.
- Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.
Calories: 85 kcal
Carbohydrates: 17.6 g
Cholesterol: 4 mg
Fat: 0.7 g
Fiber: 3.2 g
Protein: 4.7 g
Sodium: 43 mg