Ingredients
32 fresh asparagus spears (about 2 pounds), trimmed1 cup reduced-fat mayonnaise1/4 cup grated Parmesan cheese1 tablespoon prepared horseradish1/2 teaspoon Worcestershire sauce
Preparation
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry.
In a small bowl, combine the remaining ingredients. Serve with asparagus.
