Ingredients
3/4 cup reduced-fat mayonnaise2 tablespoons prepared pesto1 tablespoon grated Parmesan cheese1 tablespoon minced fresh basil1 teaspoon lemon juice1 garlic clove, minced1-1/2 pounds fresh asparagus, trimmed
Preparation
In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving.
In a Dutch oven, bring 12 cups water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.
