1 tsp. salt
\n2 pounds asparagus spears, trimmed
\n3\/4 C. (3 oz.) bleu cheese, crumbled
\n1\/4 C. fat-free mayonnaise
\n1 tsp. lemon juice
\n1\/4 tsp. freshly ground black pepper
\n2 bacon slices, cooked and crumbled (drained)
\n1\/4 C. fat-free milk<\/p>\n
Bring 1 gallon water and salt to a boil in a Dutch oven; add asparagus. Cook 2 minutes or until crisp tender. Drain and rinse with cold water. Pat dry with paper towels; chill. Combine bleu cheese, mayonnaise, juice, pepper, and bacon in a medium bowl, stirring with a whisk. Add milk, 1 T. at a time, stirring until smooth. Arrange asparagus on a platter; drizzle with sauce.<\/p>\n
Yield: 8 servings
\nServing Size: about 1\/4 pound asparagus and 1 1\/2 T. sauce<\/p>\n
Calories 69
\nFat 3g
\nFiber 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. salt 2 pounds asparagus spears, trimmed 3\/4 C. (3 oz.) bleu cheese, crumbled 1\/4 C. fat-free mayonnaise 1 tsp. lemon juice 1\/4 tsp. freshly ground black pepper 2 bacon slices, cooked and crumbled (drained) 1\/4 C. fat-free milk Bring 1 gallon water and salt to a boil in a Dutch oven; add asparagus. Cook 2 minutes or until crisp tender. Drain and rinse with cold water. Pat dry with paper towels; chill. Combine bleu cheese, mayonnaise, juice, pepper,…<\/p>\n