|Fresh asparagus spears||1 1⁄2 Pound|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Dijon mustard||2 Teaspoon|
|Lemon juice||3⁄4 Teaspoon|
|Dried whole tarragon||1⁄2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Arrange asparagus in a vegetable steamer over boiling water.
Cover and steam 7 minutes or until crisp-tender.
Set aside, and keep warm.
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, lemon juice, tarragon, and white pepper.
Arrange asparagus on a serving platter.
Spoon sauce over asparagus.