These crisp-tender asparagus and carrot spears are wrapped in lettuce leaves and drizzled with a sour cream-lemon dipping sauce.

Asparagus Finger Salad

8 ounces asparagus spears
1/3 cup light dairy sour cream
1 tablespoon snipped fresh chives
2 teaspoons lemon juice
1 teaspoon snipped fresh tarragon
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large butterhead lettuce or romaine leaves
1 small carrot, halved lengthwise
2 teaspoons finely shredded lemon peel

1. Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears. Cook asparagus, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. Transfer asparagus to a bowl filled with ice water. Set aside.
2. For dipping sauce, in a small bowl combine sour cream, chives, lemon juice, tarragon, salt, and pepper. Cover and chill until serving time.
3. To serve, cut center vein from each lettuce leaf, keeping each leaf in one piece. Place lettuce leaves on a serving plate. Pat asparagus dry with paper towels. Cut each carrot half into 4 equal lengthwise strips. Divide asparagus and carrot strips evenly across middle of lettuce. Sprinkle each serving with finely shredded lemon peel. Wrap lettuce around asparagus and carrots. Place each asparagus salad upright in a small cup. Serve or drizzle with dipping sauce.

Makes 4 side-dish servings.

Nutritional facts per serving: calories: 49, total fat: 3g, saturated fat: 2g, cholesterol: 8mg, sodium: 93mg, carbohydrate: 5g, fiber: 2g, protein: 2g, vitamin C: 19%, calcium: 4%, iron: 3%

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.