The mustard cream can also be used as a tangy salad dressing.
2 pounds asparagus spears
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup low-fat buttermilk
1/3 cup low-fat mayonnaise (such as Hellman's)
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon dried tarragon leaves
How to Make It
Preheat oven to 450°.
Snap off tough ends of asparagus.
Coat a nonstick baking sheet with cooking spray. Arrange asparagus in a single layer on baking sheet; lightly coat asparagus with cooking spray. Sprinkle asparagus with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender, shaking pan occasionally.
Combine remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, buttermilk, and remaining 5 ingredients in a small bowl; stir with a whisk. Cover and chill. Serve asparagus warm or at room temperature with mustard mixture.