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1 pound fresh asparagus, cut into 1-inch pieces 1 large tomato, chopped ¼ cup sliced green onion 1/4 cup non-fat yogurt 3 tablespoons freshly grated Parmesan cheese 1 teaspoon yellow mustard Lettuce leaves |
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Steam the asparagus spears until bright green, but still crisp, about 3 minutes. Immediately plunge into a bowl of ice
water. Drain well. To the asparagus add the tomato and green onions. Set aside. Combine the yogurt, Parmesan cheese and mustard. Season with salt and pepper to taste. Pour over the asparagus mixture and toss to coat. Serve on lettuce-lined plates. |
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