Steamed asparagus with dipping sauces
Ingredients (serves 2)
  • 1 bunch green asparagus spears
  • For the sauces:
  • 1 skimmed yogurt (lactose-free in case of intolerance)
  • Fresh herbs
  • Low-fat mayonnaise (skip in case of hypertension or liquid retention)
  • Ground sweet paprika
  • Assorted vegetables (onion, pepper, carrots, etc.)
  • Lemon
  • Extra virgin olive oil
  • 1. Wash and cut the ends of the asparagus.
  • 2. Boil some water in a pot and place a strainer of the same diameter on top.
  • 3. Put the asparagus in the strainer, cover with a plate, and let it steam four to five minutes approx-imately, until they are soft. Reserve.
  • 4. For the first sauce: Chop the fresh herbs and mix with skimmed yogurt.
  • 5. For the second sauce: combine paprika and mayonnaise.
  • 6. For the last sauce: juice the lemon and mix with chopped vegetables, adding a tablespoon of vir-gin olive oil.
  • 7. Serve the steamed asparagus with the three sauces.