Day Ten: Asparagus with Dip

Very simple, very spare ... and to my mind, very good. The recipe (if you can call it that!) comes from a friend whose mother was born in Italy and says it's the "only way" asparagus was ever prepared at home.

It works as an appetizer too, especially when everyone's hungry and supper seems a long way off! One more great reason to buy and cook double portions of asparagus when it's in season.

Active time: 2 minutes
Time to table: 2 minutes
Serves 1 (multiply as appropriate)

Cooked, chilled asparagus spears
1 tablespoon light mayonnaise
Lemon zest
Splash skim milk

With a fork, mix mayonnaise, lemon zest and enough milk to thin to desired consistency.

Per Serving: 69 Cal (56% from Fat); 3g Protein; 5g Tot Fat; 6g Carb; 3g Fiber; 30mg Calcium; 3mg Iron; 123mg Sodium; 1mg Cholesterol, Weight Watchers 1 point
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.