This refreshing spring veggie is the perfect side dish to bring along with you on a picnic, to a party, or serve it with dinner!
Cold asparagus with Mairlyn’s world-famous lime sauce
Ingredients:
- 1 lb asparagus
- zest one lime
- 2 tbsp + 2 tsp low fat mayo
- 2 tbsp fresh lime juice
Method:
Wash asparagus, cut off the woody part of the stem and discard. Steam the spears until tender crisp, heavy on the crisp. Don’t overcook them. They shouldn’t be droopy when you hold it perpendicular to the floor.
Once you have reached your desired level of tender/crisp, about 3 minutes, plunge them into a clean sink of cold water to stop the cooking. Let cool and drain. Place on paper towels to make sure they aren’t wet. Store covered in the fridge until serving time, up to two days.
When ready to serving, scrub and dry the lime. Using a microplane zest the lime.
Whisk together the zest, mayo, and lime juice and drizzle over the tips of the cold cooked asparagus. You can divide the asparagus into four servings and then drizzle one quarter of the sauce onto each serving or go for the big presentation plate.
Serves 4
Courtesy Mairlyn Smith