Thursday, July 17, 2008

Asparagus with Mango Dressing

1/2 c. chopped, peeled mango
1 tbl cider vinegar
1 packet Splenda
1/2 c. nonfat yogurt
2 tbl light mayonnaise
1/2 tsp lemon juice
1 scallion, chopped
2 lbs fresh asparagus, trimmed & cut in 2" pieces

Puree mango, vinegar, Splenda, yogurt, mayonnaise and lemon juice in food processor until smooth.

Cook asparagus in boiling salted water until tender crisp, about 4-5 minutes. Drain. Combine with mango mixture.

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