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Wednesday, September 19, 2012

Asparagus with Lemon-Basil Yogurt Sauce






We continue to enjoy the recipes from our new cookbook- Cooking Light fresh food fast 24/7. I am not usually a sauce person, especially on my vegetables, however this recipe for Asparagus with Lemon-Basil Yogurt Sauce was really delicious! It went perfectly with the Pan-Roasted Salmon and Tomatoes that was paired with the asparagus to make a meal (page 268). The combination was truly delicious. What I liked about the asparagus was that it was so easy to prepare...and quite frankly, plain vegetables can get old so it was nice to have a different "take" on a long-time usual for this family's meals. It was a big hit and a definite repeat according to the empty plates I put in the dishwasher!

Here is the recipe for the Lemon-Basil Yogurt Sauce:
1/2 cup low-fat Greek yogurt
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Combine yogurt and remaining ingredients in a small bowl. Serve over blanched asparagus. Yield 4 servings (serving size: 1/4 pound asparagus and 2 tablespoons sauce). Calories 46.