Ingredients
2 pounds fresh asparagus, trimmed3 tablespoons olive oil1 teaspoon all-purpose flour3 tablespoons fat-free milk1 tablespoon lemon juice2 teaspoons minced fresh tarragonDash salt
Preparation
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain.
Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.
