 Steamed Asparagus with Tomato-Basil Dip (P2)
Steamed Asparagus with Tomato-Basil Dip (P2)
1 cup mayonnaise
1/2 cup fat-free sour cream
1/2 cup chopped fresh basil
1 TB tomato paste
1 TB grated lemon rind
4 lbs. fresh asparagus
Dip:
Whisk together first 5 ingredients until blended. Cover and chill (up to 2 days).
Asparagus:
Snap off tough ends of asparagus. Cook in boiling water to cover for 3 minutes or until crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill until ready to serve with dip. | 
05-03-2007
Linear Mode
