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Asparagus Dijon

Chef.Foodie's picture
Ingredients
  Fresh asparagus spears 1 1⁄2 Pound
  Nonfat buttermilk 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Dijon mustard 2 Teaspoon
  Lemon juice 3⁄4 Teaspoon
  Dried tarragon 1⁄2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
Directions

1. 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.
2. Combine buttermilk and cornstarch in a saucepan; stir well. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in mustard and remaining ingredients. Spoon over asparagus. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Lemon
Servings: 
4

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