Asparagus with Lemon-Mustard Sauce

8 Servings

2 pounds asparagus -- trimmed 1 cup reduced fat mayonnaise 2 TB fresh lemon juice 2 TB prepared yellow mustard 2 or 3 teaspoons Splenda -- to taste

Stem asparagus till tender, about 5-8 minutes. Plunge into ice water; remove when cool and drain. Whisk together remaining ingredients in small bowl and let stand for about two minutes, then whisk again. Tasteand add more splenda or lemon juice as needed.

Serve asparagus at room temperature or chilled, on individual plates with the sauce spooned on top.