Asparagus Salad

Asparagus Salad

Ingredients

4 oz. of non-fat plain yogurt
2 Tbs. low-fat French dressing
1 cup of asparagus spears
2 or 3 hard-boiled eggs, sliced
1 cup of salad greens or baby spinach

How we make it

Mix yogurt and dressing in a small bowl.
Cover and refrigerate for at least an hour.

Steam or cook asparagus until just tender (about 4
or 5 minutes because there's nothing worse than "mushy,
over-cooked asparagus).

Immediately immerse cooked asparagus in ice water after
removing from heat. This will ensure crispness. Then chill
the asparagus after cooking until ready to use it.

Arrange chilled asparagus on a salad plate on the salad greens.
Top with egg slices.

Spoon dressing over the top just prior to serving.