Ham and Asparagus with Lemony Cream Sauce
- 1 cup water
- 1 pound asparagus (about 20 spears), trimmed
- 1¼ cups (6 ounces) extra-lean turkey ham, sliced thin and chopped
- ¾ cup nonfat plain yogurt
- 2 tablespoons plus 2 teaspoons diet mayonnaise
- 2 teaspoons prepared mustard
- 4 large hard-boiled eggs, peeled and chopped
Instructions:
Serve with 2 cups raspberry-cranberry juice.
- Bring water to boil in a large skillet over medium-high heat; add the asparagus, return to a boil, cover, and cook 2 minutes or until just tender crisp. Drain well and place on a serving platter. Cover to keep warm.
- Dry the skillet with a paper towel and place over medium heat; coat the skillet with cooking spray. Add the turkey ham and cook 1 minute, stirring frequently; set aside on a separate plate.
- Reduce the heat to medium low; add the yogurt, mayonnaise, and mustard and cook 30 seconds, stirring constantly. Do not bring to a boil. Spoon evenly over the asparagus and top with the ham and chopped egg.