Mustard-Sauced Asparagus with Chopped Egg

Ingredients

• 0.5 pound asparagus spears 
• 2 teaspoons dijon mustard 
• 1.5 teaspoons chives fresh minced
• 1.5 teaspoons dillweed fresh minced
• 1  hard-cooked egg chopped
• 0.1 teaspoon pepper 
• 0.3 cup nonfat yogurt plain
• 0.1 teaspoon salt 

Equipment

• bowl
• knife
• peeler

Directions

1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 5 minutes or until crisp-tender. Rinse under cold water; drain and chill.
2. Combine yogurt and next 5 ingredients (yogurt through pepper) in a bowl; stir well. Divide the asparagus evenly between 2 salad plates; top each with 2 tablespoons dressing and 1/2 chopped egg.