Asparagus Topped with Creamy Tarragon Sauce

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From: EatingWell Magazine April/May 2006

This sauce is like a luscious, creamy bearnaise sauce without all the calories and fat.

Ingredients 4 servings

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  • 2 bunches asparagus, tough ends trimmed
  • 1/2 cup low-fat plain yogurt
  • 6 tablespoons reduced-fat mayonnaise
  • 4 teaspoons chopped fresh tarragon, or 1 teaspoon dried
  • 1 tablespoon lemon juice, juice
  • 1 tablespoon water
  • 2 teaspoons Dijon mustard
  • Salt & freshly ground pepper, to taste

Preparation

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  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.
  • Make Ahead Tip: Cover and refrigerate the sauce for up to 3 days.

Nutrition information

  • Per serving: 103 calories; 5 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 5 g protein; 68 mcg folate; 7 mg cholesterol; 5 g sugars; 0 g added sugars; 985 IU vitamin A; 8 mg vitamin C; 92 mg calcium; 3 mg iron; 311 mg sodium; 334 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 fat

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