Elm Leaves

Recipe: Asparagus With Yogurt-Herb Dip

 

MAKES 4 SERVINGS

1 tray of ice cubes

1 pound asparagus

1/2 cup low-fat plain yogurt

1 teaspoon finely chopped chives

1 teaspoon finely chopped flat-leaf parsley

 1/4 teaspoon salt

Bring a large pot of water to a boil. While the water is heating, fill a bowl with water and add ice cubes.

Hold each asparagus spear at both ends. Gently bend the stem end until it breaks — it will snap at a natural point.

Slip the spears into the boiling water and cook until color is vibrant, 3 to 4 minutes. Drain the spears and put in ice water, letting them chill about 10 minutes. Remove the spears from the water and pat dry.

In a small bowl, combine the yogurt, chives, parsley and salt. Mix well with a fork.

Arrange the asparagus on a platter. Place the bowl of dip at one end of the platter and serve.

From At the Farmers Market with Kids by Leslie Jonath and Ethel Brennan (Chronicle Books, $22.95)

Nutrition facts per serving:

45 calories, 1 g fat, 0 g saturated fat, 2 mg cholesterol, 4 g carbohydrates, 4 g protein, 182 mg sodium, 1 g fiber




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