Asparagus With Creamy Dijon Sauce
Per ServingAsparagus With Creamy Dijon Sauce |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 6 spears | ||
| Calories | 45 | |
| Fat | 1.5 | g |
| Saturated Fat | 0.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 6 | g |
| Fiber | 2 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Sodium | 225 | mg |
| Protein | 3 | g |
| Choices: Vegetable 1, Fat 0.5 | ||
- Makes: 4
- Serving Size: 6 spears
Ingredients
| 24 | asparagus spears, ends trimmed (about 1 lb.) | |
| Canola oil cooking spray | ||
| 2 | Tbsp. | coarse-grain Dijon mustard |
| 2 | Tbsp. | fat-free sour cream |
| 1 | Tbsp. | canola mayonnaise |
| 2 | tsp. | fresh lemon juice (optional) |
| 2 | Tbsp. | fat-free milk |
| 1/4 | tsp. | dried tarragon leaves |
| 1/4 | to 1/2 tsp. coarsely ground black pepper |
Directions
- Preheat the oven to 425°F. Place the asparagus on a large foil-lined baking sheet coated with cooking spray. Coat the asparagus evenly with the spray, roll the baking sheet back and forth to coat evenly, and roast 12 minutes, or until tender crisp.
- Whisk together the remaining ingredients, except the pepper, in a small saucepan. Place over medium heat for 1 to 2 minutes, or until thoroughly heated. Do not bring to a boil. Remove the pan from the heat, place the asparagus on a serving platter, and spoon the sauce down the center. Top with black pepper.
