Fiddleheads with Dijon-Tarragon Sauce

Makes 4 servings

1 lb fresh fiddleheads/ or Asparagus
spears
1 Cup fat-free buttermilk
2 tsp cornstarch
1 tsp Dijon Mustard
1 tsp lemon juice
1 tbsp VE Dijon Tarragon Dip Mix
Pinch freshly ground VE Bblack Pepper
Pinch VE Cayenne Pepper (optional)

1. Scrub brown scales off fiddleheads with a dry vegetable brush. Trim stems to 1 inch from where fronds start to curl. Wash thoroughly in cold water.
2. Steam fiddleheads 15 to 20 minutes until tender but still crunchy.
3. Meanwhile, mix buttermilk and cornstarch in a saucepan and place on medium heat. Stir gently with a whisk until buttermilk thickens. Remove from heat and add Dijon, lemon juice, VE Dijon Tarragon, VE Black Pepper and VE Cayenne Pepper.
4. Remove fiddleheads from steamer and place on a serving platter. Pour sauce over fiddleheads and serve immediately.