Roasted Asparagus Spears with Mustard Cream

Ingredients

• 2 pounds asparagus spears 
• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons dijon mustard 
• 1  garlic clove minced
• 1 tablespoon juice of lemon fresh
• 0.8 cup buttermilk low-fat
• 0.3 cup mayonnaise low-fat (such as Hellman's)
• 0.8 teaspoon salt divided
• 1 teaspoon tarragon leaves dried

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 45
2. Snap off tough ends of asparagus.
3. Coat a nonstick baking sheet with cooking spray. Arrange asparagus in a single layer on baking sheet; lightly coat asparagus with cooking spray.
4. Sprinkle asparagus with 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Bake at 450 for 8 to 10 minutes or until asparagus is crisp-tender, shaking pan occasionally.
6. 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.
7. Serve asparagus warm or at room temperature with mustard mixture.