|Fresh asparagus spears||1 1⁄2 Pound|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Dijon mustard||2 Teaspoon|
|Lemon juice||3⁄4 Teaspoon|
|Dried tarragon||1⁄2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
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.