Mustard-sauced Asparagus

[AK]

Can anyone help me? I am looking for a recipe that I got out of CL several years ago. It was for asparagus with a mustard sauce. I did a search on the web site and found a recipe called mustard-sauced asparagus w/ chopped eggs in the September 1995 issue. I have mistakenly tossed all of my old magazines including my CL, so I can't get the recipe. I am almost certain it is the right one, but I need the recipe for Christmas dinner so I can't possibly order the back issue and wait for it to arrive. Does anyone have that issue and would be willing to send me the recipe? My email address is baklapper@yahoo.com. I would appreciate any help I can get.
AK

[RobinC]

Hope this is the one you are looking for. It is from CL Sept 1995.

Mustard-Sauced Asparagus with Chopped Egg

1/2 pound asparagus spears
1/4 cup plain nonfat yogurt
1 1/2 teaspoons minced fresh dillweed
1 1/2 teaspoons minced fresh chives
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 hard-cooked egg, chopped

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.

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.

[AK]

Thanks Robin. It sounds perfect. You are a life saver.

Originally posted by RobinC:
Hope this is the one you are looking for. It is from CL Sept 1995.

Mustard-Sauced Asparagus with Chopped Egg

1/2 pound asparagus spears
1/4 cup plain nonfat yogurt
1 1/2 teaspoons minced fresh dillweed
1 1/2 teaspoons minced fresh chives
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 hard-cooked egg, chopped

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.

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.