Sautéed Asparagus with Tarragon Yogurt Sauce

Total time: 15 minutes
    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. 

 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

 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.