Asparagus Topped with Creamy Tarragon Sauce

Asparagus Topped with Creamy Tarragon Sauce

This sauce is like a luscious, creamy bearnaise sauce without all the calories and fat.

From EatingWell: April/May 2006
Yield: 4 servings
Active Time: 15
Total Time: 15


  1. 2 bunches asparagus, tough ends trimmed
  2. 1/2 cup low-fat plain yogurt
  3. 6 tablespoons reduced-fat mayonnaise
  4. 4 teaspoons chopped fresh tarragon, or 1 teaspoon dried
  5. 1 tablespoon lemon juice, juice
  6. 1 tablespoon water
  7. 2 teaspoons Dijon mustard
  8. Salt & freshly ground pepper, to taste


  1. 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.
  2. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the sauce for up to 3 days.


Nutrition Per Serving: 114 calories; 7 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 g fiber; 350 mg sodium; 336 mg potassium.

Nutrition Bonus: Folate (42% daily value), Vitamin A (25% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fat