3/4 pound of fresh asparagus spears 1 1/2 tablespoon of plain yogurt, nonfat if desired 1 tablespoon of Sour cream, light if desired 1/2 teaspoon of White wine vinegar 1/8 teaspoon of garlic powder 1/8 teaspoon of dry mustard 1 pinch of sugar Red caviar, any is fine, but red looks very pretty
Remove tough ends of asparagus & peel off scales. Cook asparagus, covered, in a small amount of boiling water 6 min. or til crisp-tender. Drain & rinse with cold water & drain again. Chill. Combine yogurt & next 5 ingredients. Cover & chill. To serve, divide asparagus in 4 servings. Top each with 2 tsp yogurt mixture & a bit of caviar. Recipe By : Vonlisa From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
