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
Method
- 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.
