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Asparagus Topped with Creamy Tarragon Sauce

April/May 2006

Your rating: None Average: 4.1 (34 votes)

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

Makes: 4 servings

Active Time:

Total Time:

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

  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.

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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Recipe Categories

Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
Steam
Meal/Course
Dinner

Season
Spring
Summer
Publication
April/May 2006
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