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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