When shopping for asparagus, choose firm, pencil-thin spears that are uniform in size (which ensures even cooking) and have tightly closed, bright green and lavender tips. Asparagus is a good source of vitamins A, B, and C, as well as iron.
1 pound asparagus spears
2 cups water
3 tablespoons fat-free mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
1 1/2 teaspoons dried tarragon
How to Make It
Snap off tough ends of asparagus.
Bring water to a boil in a 12-inch skillet; add asparagus. Cook 1 minute; drain and plunge into ice water. Drain well.
Combine mayonnaise and next 3 ingredients in a small bowl.
Arrange asparagus on a serving platter; top with dressing.