Source: dLife

Steamed asparagus topped with a creamy mustard dill sauce and garnished with chopped egg.

Servings

0.5 lb fresh asparagus
0.25 cup plain nonfat yogurt
1.5 tsp fresh dill weed , minced
1.5 tsp fresh chives , minced
2 tsp dijon mustard
0.12 tsp salt
0.12 tsp black pepper
1 large hard-boiled eggs , chopped

1 Break off tough ends of asparagus and slice off scales with a vegetable peeler. Steam asparagus for 5 minutes in a pot of water, with lid on top; asparagus should be tender/crisp. Run under cold water, strain, and refrigerate.
2 Mix yogurt with dill, chives, mustard, salt, and pepper. Separate asparagus between 2 serving dishes and top with 2 tablespoons sauce and 1/2 egg.