Side dish ready in 20 minutes! Serve crisp-tender asparagus with mayonnaise dressing garnished with basil leaves.
Ingredients
- 48
fresh asparagus spears (about 1 1/2 lb) - 1
cup mayonnaise or salad dressing - 2
tablespoons refrigerated basil pesto - 1
tablespoon grated Parmesan cheese - 1
tablespoon finely chopped fresh basil leaves - 1
teaspoon fresh lemon juice - 1
clove garlic, finely chopped (1/2 teaspoon) -
Fresh basil leaves, if desired
Steps
1
Snap or cut off tough ends of asparagus spears. In 12-inch skillet, heat 1/2 inch water (salted if desired) to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels. Refrigerate until ready to serve.
2
In small bowl, mix remaining ingredients, except basil leaves.
3
Spoon mayonnaise mixture into small serving bowl; garnish with basil leaves. Serve with blanched asparagus.
Tips from the Betty Crocker Kitchens
tip 1
If desired, serve leftover Basil Pesto Mayonnaise as a sandwich spread.
tip 2
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Nutrition
130 Calories, 12g Total Fat, 1g Protein, 3g Total Carbohydrate, 1g Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 130
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 100mg
- 4%
- Potassium
- 105mg
- 3%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 1g
- Protein
- 1g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 2%
- 2%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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