½ cup nonfat plain yogourt (125 mL)
2 tablespoons light mayonnaise (30 mL)
½ teaspoon lemon juice (2.5 mL)
3 tablespoons mango chutney (cut any large pieces) (45 mL)
2 tablespoons golden raisins (30 mL)
½ teaspoon DOLE® Onion, minced (2.5 mL)
2 pounds fresh DOLE Asparagus, trimmed (900 g)

Stir together yogourt, mayonnaise, lemon juice, chutney, raisins and onions in a small bowl until well blended. Cover; refrigerate until ready to serve.

Steam or cook asparagus in boiling water until tender crisp, about 4 to 5 minutes. Drain asparagus; arrange on serving platter. Stir dressing; spoon over asparagus. Garnish with mango wedges, if desired.