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Asparagus Topped with Creamy Tarragon Sauce
Asparagus Topped with Creamy Tarragon Sauce
1 Review
From: EatingWell Magazine, April/May 2006
This sauce is like a luscious, creamy béarnaise sauce without all the calories and fat.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 bunches asparagus, tough ends trimmed
- ½ 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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Active
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Ready In
- 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.
- 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.
- 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
- Nutrition Bonus: Vitamin A (20% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1 vegetable, ½ fat
Reviews 1
January 07, 2017
By: lilylady
This is a really lovely way at version of Bearnais Sauce. I used Fat free plain fromage frais instead of yogurt and it worked really well. You could serve this sauce with steak or fish as well.
