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ASPARAGUS TOPPED WITH CREAMY TARRAGON SAUCE
Asparagus Topped With Creamy Tarragon Sauce
To make ahead: Cover and refrigerate the sauce for up to 3 days.
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PrintINGREDIENTS
- 2 bunches asparagus, tough ends trimmed
- ½ C low-fat plain yogurt
- 6 Tbsp.s reduced-fat mayonnaise
- 4 Tsp.s chopped fresh tarragon or 1 Tsp. dried
- 1 Tbsp. lemon juice
- 1 Tbsp. water
- 2 Tsp.s Dijon mustard
- Salt & freshly ground pepper to taste
DIRECTIONS
1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, cover and steam until tender-crisp, about 4 minutes.
2. Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl. Drizzle the sauce over the asparagus. Serve warm or cold.
To make ahead: Cover and refrigerate the sauce for up to 3 days.
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