This flavourful dipping sauce is made with rich crème fraîche, but you can use sour cream instead, if desired.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2013
Ingredients
Method
In pot of boiling salted water, cook asparagus until tender-crisp, about 3 minutes; drain. Immediately chill in ice water; drain and pat dry.Stir together crème fraîche, chives, mustard, lemon juice and pepper. Serve with asparagus. (Make-ahead: Refrigerate sauce and asparagus in separate airtight containers for up to 24 hours.)
Nutritional facts Per each of 8 servings: about
- Fibre 1 g
- Sodium 149 mg
- Sugars 1 g
- Protein 2 g
- Calories 71.0
- Total fat 6 g
- Potassium 105 mg
- Cholesterol 25 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
%RDI
- Iron 4.0
- Folate 30.0
- Calcium 1.0
- Vitamin A 15.0
- Vitamin C 7.0
