Asparagus Topped with Creamy Tarragon Sauce

From EatingWell: April/May 2006

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

READER'S COMMENT:

"Awesome sauce! Wonderful with asparagus. I also like to take the leftover asparagus chop it up, adding diced mushrooms, fresh black pepper and egg whites and top with a little of this sauce heated up. It is delicious. "

Asparagus Topped with Creamy Tarragon Sauce Recipe

4 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

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.

Tips & Notes

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

Nutrition

Per serving: 114 calories; 7 g fat ( 1 g sat , 2 g mono ); 8 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 4 g protein; 2 g fiber; 350 mg sodium; 336 mg potassium.

Nutrition Bonus: Folate (42% daily value), Vitamin A (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 fat

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