Steamed Asparagus Spears with Tarragon Sauce

(Serves 4-6)
• 1 lb asparagus, trimmed of the woody bottoms

In a skillet, bring 2 inches of water to a boil and add the asparagus. Cook for just barely two minutes until the asparagus is a vivid green and still crisp. Drain and plunge the asparagus into cold water to stop the cooking process. Drain and pat dry. Serve with the Tarragon Sauce.

For the Tarragon Sauce:
• ½ cup mayonnaise
• ½ cup plain yogurt
• 1 clove garlic, crushed
• 3 Tb fresh tarragon leaves, chopped, or 1 Tb dried tarragon
• 1 Tb capers, chopped fine
• salt and pepper
• ½ tsp red pepper flakes
• juice of ½ a lemon

Whisk the ingredients together. Can be made ahead of time.

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