1 1/2 lb. fresh asparagus spears
1/4 c. water
1/2 c. plain nonfat yogurt
1/2 c. torn watercress
2 green onions, sliced
1 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. dried whole tarragon
1/8 tsp. pepper
6 bibb lettuce leaves
1 (4 oz.) jar chopped pimiento, drained

Snap off tough ends of asparagus and remove scales with a knife or vegetable peeler, if desired. Cut into 1 1/2-inch pieces. Place in 11 x 7 x 2-inch baking dish and add water. Cover with plastic wrap (heavy-duty) and microwave on High for 6 to 7 minutes or until crisp-tender; drain. Cover and chill.

Watercress Dressing: Mix yogurt, watercress, onions, parsley, lemon juice, mustard, salt, tarragon and pepper or in blender (cover top) and process until smooth. Cover and chill. Yields 1 cup.

To Serve: Spoon 1/2 cup chilled asparagus onto each of 6 lettuce-lined salad plates. Put 2 tablespoons Watercress Dressing over each salad. Reserve remaining dressing for later use. Top each salad evenly with chopped pimento. Yields 6 servings.

Per Serving: 33 Calories, 0.3 g. Fat, 0 mg. Cholesterol and 182 mg. Sodium.