Asparagus with Rémoulade
If you take your party on the road, these spears are just as delicious served at room temperature, but keep the sauce chilled. Rémoulade [ray-muh-LAHD] is a classic French mayonnaise-based sauce that’s particularly good with crab cakes.
Pulse bell pepper, scallions, Dijon, mayonnaise, parsley, honey, and lemon juice in a food processor until bell pepper is finely chopped; season with salt and black pepper. Chill rémoulade until ready to serve.
Blanch asparagus in a pot of boiling salted water until tender, about 4 minutes; drain. Serve asparagus with rémoulade.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 226mg 9%
Carbs 7g 2%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.