Asparagus Dijon

• 1 1/2 pounds fresh asparagus spears
• 1 Tablespoon cornstarch
• 1 cup nonfat buttermilk
• 2 teaspoons Dijon mustard
• 3/4 teaspoon lemon juice
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon ground white pepper

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

cornstarch, nonfat buttermilk, mustard, lemon juice, tarragon, ground white pepper

Taken from www.epicurious.com/recipes/member/views/asparagus-dijon-52433421 (may not work)