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Asparagus in Lemon Garlic Dressing
By Annacia on July 03, 2012
Photo by Rita~
3 Reviews
- Prep Time: 10 mins
- Total Time: 15 mins
- Servings: 4
Photo by Rita~
About This Recipe
"A wonderful spring and summer side from down under. Found on aussiecooking.com"
Ingredients
- 2 tablespoons sour cream ( nonfat or low-fat)
- 1 tablespoon low-fat buttermilk or 1 tablespoon skim milk
- 1 garlic clove, minced
- 1 teaspoon grated lemon peel
- 24 fresh asparagus spears, woody bases snapped off and discarded
- poppy seed (optional)
Directions
- 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 and rinse with cold water and drain again.
- Cover and chill until serving time.
- Toss asparagus with garlic dressing mixture.
- Sprinkle lightly with poppy seeds, if desired.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (101 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 34.2
- Calories from Fat 12
- 37%
- Amount Per Serving
- %
- Total Fat 1.4g
- 2%
- Saturated Fat 0.7g
- 3%
- Cholesterol 3.2mg
- 1%
- Sugars 1.5 g
- Sodium 21.5mg
- 0%
- Total Carbohydrate 4.3g
- 1%
- Dietary Fiber 1.8g
- 7%
- Sugars 1.5 g
- 6%
- Protein 2.4g
- 4%
Reviews
-
"I added t teaspoon whole grain mustard and used 3 roasted garlic cloves. I also poured over string beans from the garden which I have lots of. I liked the tanginess of this. But needed to give a little heat so added a bunch of fresh cracked black pepper and a touch of salt. Made for ZWT # Thanks Mate!"
By Rita~ on August 05, 2012 | 1321618
-
"Hubs gave it a three. I think it would be better if the garlic were sauteed before adding it. It was the raw garlic flavor that got to us. Also, we used a large garlic clove and I think we should have used a small garlic clove. The only other recommendation I have is that the sauce be warmed up before using. Made for ZWT8."
By Melanie D on August 05, 2012 | 1321548
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"A matter of personal taste: the mixture of sour cream and buttermilk was too sour for my taste - but what do I know, I love asparagus plain or with a squeeze of lemon. The sauce did not add to the flavor of the asparagus for me. I used buttermilk from powder as it's hard to find fresh buttermilk around here; perhaps that took away from the sauce. We were hungry so I forgot to sprinkle the poppy seeds sitting on the counter, LOL. Made for The Wild Bunch for ZWT8's visit to Australia/NZ."
By KateL on August 04, 2012 | 1321468
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