Along with the chives, tarragon is one of the first herbs to appear in the spring.
It’s traditional with fish and chicken, but also does well with most vegetables – especially the early spring vegetables.
The creamy sauce uses Greek yogurt as the base – thick and luscious without the fat and calories of just mayonnaise.
Sautéed Asparagus with Tarragon Yogurt Sauce
Preparation and cooking time: 15 minutes
Ingredients:
- 10oz (300gr) asparagus, green or white
- 2 tsp olive oil
- Tarragon Yogurt Sauce
- 3 tbs Greek or plain yogurt
- 1 tbs mayonnaise
- 1 tbs white Balsamic vinegar
- 1 tsp Dijon-style mustard
- 2 tsp fresh, snipped tarragon
- 1 tsp fresh, snipped chives
- 1 tbs good olive oil
Yogurt is the base for a creamy sauce with spring herbs
Instructions:
- Snap off ends of asparagus.
- If white use vegetable peeler and peel the bottom half of stalk, laying the asparagus flat to prevent breaking.
- Heat oil in a large skillet.
- Add asparagus and sauté over medium heat until starting to brown and blister, 8 – 10 minutes.
- Remove, spoon Yogurt Sauce over and serve.
- Tarragon Yogurt Sauce
- Whisk together yogurt, mayonnaise, vinegar and mustard.
- Drizzle in oil, whisking.
- Stir in snipped herbs.
This is part of the menu plan for Saturday, along with Brined Pork and New Potato Oven Fries, part of a complete menu plan and shopping list for the week of May 4.
Easy Weekly Menus offers three free menu plans each week.
This looks delicious and a perfect spring recipe. I love asparagus and I love light yogurt and herb sauces!
Yum … great recipe for National Asparagus Month
Thanks Anita… I converted to yogurt for most sauces a few years ago.
CJ – so that must mean it’s my favorite month!
Love this! Tarragon is one of my fave herbs!
Missy, I love it too. And it’s so easy to grow. I tend to nibble it whenever I’m out in the garden – like a rabbit LOL