Asparagus with Lemon-Herb Dressing
Jun 27th, 2008 | By admin | Category: Dips and Dressings, Herbs, Recipes, TarragonWe love a little lemon on green beans, but it really adds something special to asparagus.
1/3 cup part-skim, no-salt ricotta cheese
2 tablespoons plain low-fat yogurt
1/4 cup chicken stock
1 teaspoon no-salt Dijon-style mustard
1/4 teaspoon freshly ground black pepper
Zest of 1 lemon, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon red wine or tarragon vinegar
2 tablespoons chopped parsley
2 tablespoons minced chives
1/2 teaspoon dried tarragon
2 teaspoons minced shallots
1 1/2 pounds fresh asparagus, trimmed, blanched and chilled
Place the ricotta cheese, yogurt, stock, mustard, pepper, lemon zest, lemon juice, and vinegar in a bowl and whisk together until smooth. Add the parsley, chives, tarragon, and shallots. Mix well. Chill 1 hour. To serve, arrange the asparagus spears on a serving platter and pour the dressing over it.
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Tried this the other day and it was incredible! I didn’t use the part skim, low fat versions of ricotta etc., but it came out great. Nice way to serve asparagus.