Asparagus With Lemon-herb Dressing


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 (about 1 tablespoon) 2 tablespoons fresh lemon juice 1 tablespoon red wine or tarragon vinegar 2 tablespoons chopped parsley 2 tablespoons minced chives, or 1 tablespoon dried 1/2 teaspoon dried tarragon 2 teaspoons minced shallots 1 1/2 pounds fresh asparagus, trimmed, blanched and chilled


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