• Cook asparagus in boiling water 3 to 5 minutes or until tender-crisp; drain. Rinse in cold water; drain.
• Stir together mayonnaise, green onions, lemon juice, mustard and horseradish in bowl until blended. Garnish with parsley, if desired. Serve asparagus with dip.
Curry Mayonnaise
Omit mustard; stir in 2 teaspoons curry powder and 1 teaspoon chutney.
Garlic Mayonnaise
Omit mustard; stir in 2 garlic cloves, finely chopped and 2 tablespoons finely chopped fresh parsley.
Herb Mayonnaise
Omit mustard; stir in 2 tablespoons nonfat milk and 1/2 teaspoon each dill weed, dried basil leaves, crushed and dried rosemary, crushed.
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