I had the chance to take my mom to a Farmer’s Market today. It was just a small one in a downtown location, but it was nice to look around and see what was on their tables.
Only one vendor had asparagus, and remembering that I had just seen a recipe in one of mom’s magazines, I picked up a couple of bunches.
I don’t know about you, but I love roasted asparagus, cooked with just a little olive oil and sea salt sprinkled on top. Cooking the spears in that way, and then pouring this wonderful sauce on top would be a great combo. It was. I hope you enjoy 🙂
Asparagus With Creamy Dijon Sauce
serves four
24 asparagus spears, ends trimmed (about one pound)
3 tb olive oil
2 tb Dijon mustard
2 tb fat-free sour cream
1 tb mayonnaise
2 tsp lemon juice
2 tsp fat-free milk
1/4 tsp. dried tarragon leaves
coarsely ground pepper
sea salt
Preheat oven to 425. Place asparagus on baking sheet. Sprinkle olive oil over spears, then roll them to coat evenly. Lightly add salt to taste. Roast for 10-12 minutes until tender crisp.
Whisk together remaining ingredients, except pepper, in small saucepan. Place over medium heat for 1-2 minutes, until thoroughly heated. Do not boil. Remove pan from heat, place asparagus on a serving platter, and spoon sauce down center. Top with black pepper to taste.
