Asparagus Salad with Lemon-Garlic Dressing

Asparagus Salad with Lemon-Garlic Dressing

Ingredients:

• 2 tbsp. fat-free sour cream
• 1 tbsp. low-fat buttermilk fat-free milk
• 1 tsp. grated lemon zest
• 1 medium garlic clove (minced)
• 24 medium asparagus spears (trimmed)
• Poppy seeds (optional)

Directions:

1. In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time.
2. In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rinse with cold water and drain well. If desired, cut on the diagonal into bite-size pieces. Transfer to a serving bowl.
3. Add the dressing, tossing gently to coat. Lightly sprinkle with the poppy seeds.