ASPARAGUS DIJON

ASPARAGUS DIJON image

Yield 6 servings

Number Of Ingredients 7

1 1/2 pounds fresh asparagus spears
1 Tablespoon cornstarch
1 cup nonfat buttermilk
2 teaspoons Dijon mustard
3/4 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon ground white pepper

Steps:

1) Snap off tough ends of asparagus. Remove scales from spears with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 7 minutes or until crisp-tender. Set aside, and keep warm. 2) Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard and remaining 3 ingredients. 3) Arrange asparagus on a serving platter. Spoon sauce over asparagus. If desired, garnish with tarragon sprig and lemon slices. Serve immediately.