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Ingredientes
- 8 ounce lowfat sour cream
- 2 Tbsp. lowfat milk
- 1 Tbsp. white wine vinegar
- 1 Tbsp. extra virgin olive oil
- 2 x cloves garlic -- chopped
- 1/8 tsp salt
- 1/8 tsp freshly grnd black pepper
- 2 lb fresh asparagus
Direcciones
- Stir together first 7 ingredients. Cover and refrigerateat least 2 hrs. Snap off tough ends of asparagus; remove scales from stalks with a knife or possibly vegetable peeler, if you like. Cover and cook asparagus in a small amount of boiling water 4 min or possibly till crisp-tender; drain. Plunge into ice water to stop cooking process; drain. Cover and chill. Place a small bowl in the center of a large bowl. Stand asparagus between bowls. Place garlic cream in small bowl. Garnish with minced fresh chives, if you like.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 85 | |
| Calories from Fat 65 | 76% |
| Total Fat 7.39g | 9% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 62mg | 3% |
| Potassium 171mg | 5% |
| Total Carbs 3.58g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.33g | 2% |
| Protein 2.08g | 3% |
