- 2 bunches asparagus, tough ends trimmed
- 1/2 cup low-fat plain yogurt
- 6 tablespoons reduced-fat mayonnaise
- 4 teaspoons chopped fresh tarragon
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 teaspoons Dijon mustard
- Salt and freshly ground pepper to taste
- Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, cover and steam until tender-crisp, about 4 minutes.
- Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl. Drizzle the sauce over the asparagus. Serve warm or cold.