Asparagus Dijon

1. 1

   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. 2

   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. 3

   3) Arrange asparagus on a serving platter. Spoon sauce over asparagus. If desired, garnish with tarragon sprig and lemon slices. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.