Asparagus Topped with Creamy Tarragon Sauce
This sauce is like a luscious, creamy béarnaise sauce without all the calories and fat. Source: EatingWell Magazine, April/May 2006
Ingredients
Directions
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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.
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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.
Tips
Make Ahead Tip: Cover and refrigerate the sauce for up to 3 days.
Nutrition Facts
Per Serving:
103 calories; 4.8 g total fat; 1 g saturated fat; 7 mg cholesterol; 311 mg sodium. 334 mg potassium; 12.4 g carbohydrates; 2.5 g fiber; 5 g sugar; 4.5 g protein; 985 IU vitamin a iu; 8 mg vitamin c; 68 mcg folate; 92 mg calcium; 3 mg iron; 24 mg magnesium;
Exchanges:
1 vegetable, 1/2 fat
