1 1/2 lbs. fresh asparagus, bottoms trimmed
Leaf lettuce, parsley & cherry tomatoes for garnish

SAUCE:

1 c. plain low fat yogurt
2 tsp. minced fresh parsley or 1 tsp. dried parsley
1 tsp. Dijon mustard
1 tsp. snipped fresh chives or 1/2 tsp. dried chives
1/2 tsp. dried tarragon leaves, crumbled
1/2 tsp. sugar
1/4 tsp. salt (opt.)
1/4 tsp. paprika
Dash cayenne pepper (about 1/16 tsp.)

Steam the asparagus tender crisp, about 5 to 7 minutes, depending upon their thickness. Cool the cooked asparagus in cold water; drain and cut into 2" pieces, cover and refrigerate.

In a small bowl, combine all sauce ingredients. Mix thoroughly and refrigerate the sauce for at least 1 hour.

Just before serving, toss the asparagus pieces with the yogurt sauce. Serve on a bed of lettuce garnished with parsley and cherry tomatoes, if desired. This dish can serve as a vegetable or as a salad. It is also an excellent accompaniment to a main dish mold or a sandwich.