Ingredients

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

Preparation

  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.