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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asparagus Finger Salad

Source: dLife

Asparagus and carrot spears wrapped in lettuce leaves with a sour cream and lemon dipping sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	37.5

Total Carbs	3.9 g

Dietary Fiber	1.0 g

Sugars	2.4 g

Total Fat	1.7 g

Saturated Fat	1.0 g

Unsaturated Fat	0.0 g

Potassium	101.9 mg

Protein	1.9 g

Sodium	95.6 mg

Dietary Exchanges 1.7 Fat, 0.3 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 oz asparagus spears, fresh, small 4.0
4 each large butterhead lettuce leaves 1.0
1 each small carrots, fresh, 5 1/2" long 2.0
2 tbsp fresh lemon peel

Dipping Sauce 0.3333
0.3333 cup Sour Cream, light 1.0
1 tbsp fresh chives 2.0
2 tsp fresh lemon juice 1.0
1 tsp fresh tarragon 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper

Directions

Asparagus

Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears.
Cook asparagus, covered, in a small amount of boiling water for 2 to 4 minutes, or until crisp-tender. Transfer to a bowl filled with ice water (to halt cooking) and set aside.

Dipping Sauce

In a small bowl, combine sour cream, chives, lemon juice, tarragon, salt, and pepper.
Cover, and set aside in the refrigerator.

Presentation

To serve, cut center vein from each lettuce leaf, keeping each leaf in one piece. Place lettuce leaves on a serving plate.
Cut each carrot half into 4 equal lengthwise strips. Pat asparagus dry with paper towels, and place equal amounts of asparagus and carrot strips across middle of each lettuce leaf. Sprinkle each serving with finely shredded lemon peel.
Wrap lettuce around asparagus and carrots. Place each asparagus salad upright in a small cup. Serve with dipping sauce.