This is a terrific hot-weather party dip. Serve asparagus on a decorative platter with lemon wedges on the side for garnish. For a flavor variation, use chopped garlic in place of the horseradish.
—MILDRED LYNN CARUSO BRIGHTON, TN
START TO FINISH: 15 MIN. • MAKES: 16 APPETIZERS
32 fresh asparagus spears (about 2 pounds), trimmed
1 cup reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1. Place asparagus spears in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-4 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry.
2. In a small bowl, combine the remaining ingredients. Serve with the asparagus.
PER SERVING 2 asparagus spears with 1 tablespoon dip equals 63 cal., 5 g fat (1 g sat. fat), 6 mg chol., 146 mg sodium, 3 g carb., trace fiber, 1 g pro. Diabetic Exchange: 1 fat.