I love asparagus. I grew up having it with a thick, cheesy hollandaise sauce on it though. Umm, haven’t dared to get my kids hooked on it in that way. lol But this is the time of year that asparagus is plentiful. This yummy recipe is nice and creamy, but without all the fat. Plus it has a lot more flavor to it. Enjoy!
Ingredients:
2 tablespoons nonfat or low-fat sour cream
1 tablespoon low-fat buttermilk or skim milk
1 clove garlic, minced
1 teaspoon grated lemon peel
24 fresh asparagus spears, woody bases snapped off and discarded (the thinner the stalks, the less stringy)
Poppy seeds (optional)
In a small bowl, combine garlic, buttermilk, sour cream and lemon peel. Cover and chill until ready to serve. Cook asparagus in boiling water for 5 minutes, or until crisp-tender. Drain. Rinse with cold water and drain again. Cover and chill until serving time. Toss asparagus with garlic mixture. Sprinkle lightly with poppy seeds, if desired.
I try really hard to like asparagus, I just can’t do it!