|
s
a
u
c
e
s
|
Lemon Herb Sauce
Makes 1 1/4 cups
- 1/4 cup olive oil
- 1 Tablespoon chopped fresh tarragon
- 1 teaspoon chopped italian fresh parsley
- 1/4 teaspoon lemon oil
- 5 ounces plain nonfat yogurt
- 5 ounces nonfat sour cream
- 1 Tablespoon Dijon mustard
Place all ingredients in a blender and pulse until combined. Add salt & pepper to taste.
Pour over freshly steamed Aspagarus and serve
|
|
