Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 5 minutes | 10 minutes | 4 servings | 5 spears, 1½ tsp sauce |
| 20 medium asparagus spears, rinsed and trimmed | | 1 fresh lemon, rinsed (for peel and juice) | | 2 Tbsp reduced-fat mayonnaise | | 1 Tbsp dried parsley | | ⅛ tsp ground black pepper | | 1/16 tsp salt | | | | calories | 39 | | Total fat | 0 g | | Saturated fat | 0 g | | Cholesterol | 0 mg | | Sodium | 107 mg | | Total fiber | 2 g | | Protein | 2 g | | Carbohydrates | 7 g | | Potassium | 241 mg | |
Directions -
| 1 | Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5–10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook. | -
| 2 | While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside. | -
| 3 | When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1½ teaspoons per portion) and serve. | |
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