Asparagus With Black Pepper, Bacon, And Goat Cheese Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Cook the asparagus in salted water to maintain its bight green color. You can vary the dressing by adding your favorite crumbled cheese, such as feta or blue cheese.

Ingredients

• 1 teaspoon salt
• 2 pounds asparagus spears, trimmed
• 3/4 cup (3 ounces) crumbled goat cheese, softened
• 1/4 cup fat-free mayonnaise
• 1 teaspoon lemon juice
• 1/4 teaspoon freshly ground black pepper
• 2 bacon slices, cooked and crumbled (drained)
• 1/4 cup fat-free milk

Directions

1. Bring 1 gallon water and salt to a boil in a Dutch oven; add asparagus.
2. Cook 2 minutes or until crisp tender.
3. Drain and rinse with cold water.
4. Pat dry with paper towels; chill.
5. Combine goat cheese, mayonnaise, juice, pepper, and bacon in a medium bowl; stir with a whisk.
6. Add milk, 1 tablespoon at a time, stirring until smooth.
7. Arrange asparagus on a platter; drizzle with sauce.

Yield: 8 servings (serving size: about 1/4 pound asparagus and 1 1/2 tablespoons sauce)