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Ingredients
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1 pound fresh asparagus spears, trimmed
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1 (8 ounce) container low-fat raspberry yogurt
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½ lemon, juiced
Directions
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Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green.
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In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed.
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Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.
Nutrition Facts (per serving)
85 | Calories |
1g | Fat |
18g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 85 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 2% |
Cholesterol 4mg | 1% |
Sodium 43mg | 2% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 3g | 11% |
Total Sugars 12g | |
Protein 5g | 9% |
Vitamin C 18mg | 20% |
Calcium 111mg | 9% |
Iron 3mg | 14% |
Potassium 346mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.