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Asparagus Dijon

Diet.Chef's picture
Ingredients
  Fresh asparagus spears 1 1⁄2 Pound
  Cornstarch 1 Tablespoon
  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
Directions

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.
Serve immediately.

Recipe Summary

Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Asparagus

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