(firmly packed) chopped
1. Combine the lemon juice and 2 tablespoons of mint in a small saucepan. Bring to a boil and remove from the heat. Let steep about 10 minutes. Strain the mint infused lemon juice into a mixing bowl; there should be about 1/4 cup.
2. Add the remaining ingredients and whisk together. Serve with cooked asparagus.
Serving Size: 2 tablespoons
Number of Servings: 1
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat