Steamed Asparagus with Creamy Carrot Sauce

Easy, fresh springtime vegetables add a touch of natural elegance to your Easter dinner. Bright green asparagus is flavorful, healthy, and simple to prepare. It cooks in less than five minutes and can be popped into the steamer basket just before your guests sit down to dine.

Creamy Carrot Sauce: Rich, Sweet, and Delicious

If your guests include picky eaters who scowl at the sight of a vegetable like asparagus, the creamy carrot sauce spooned on top will have them asking for seconds. It's made with real carrots, of course, and Greek-style yogurt instead of sour or heavy cream, so it's rich and flavorful without being too heavy. (Greek-style yogurt is available at most supermarkets.) Fat-free milk helps thin the sauce without detracting from the flavor.

The sauce can be made a few hours ahead and refrigerated, covered, until about 15 minutes before serving. Warm it gently over very low heat to keep the yogurt from breaking down and separating.

Ingredients and Preparation

(8 servings)

For the Creamy Carrot Sauce

1 cup peeled, chopped carrot

sea salt

6 oz Greek-style plain yogurt

1 small garlic clove, minced

1/2 cup fat-free (or 1percent) milk, plus more as needed

freshly ground black pepper

Season the carrots with a little salt and steam until tender, about 20 minutes. Let cool to room temperature.

Place the carrots, yogurt, and garlic in a food processor. Gradually add the milk and process until smooth and creamy. (The carrots will still provide a grainy texture.) Season with freshly ground black pepper and a little more salt, if desired.

Cover tightly and refrigerate. Warm over very low heat about 15 minutes before serving. Whisk in more milk one tablespoon at a time if the consistency is too thick.

For the Steamed Asparagus

1 1/2 lbs asparagus

sea salt

freshly ground black pepper

For thicker asparagus, cut 1 inch from the bottom of the stalk. Cut the remaining stalk in half horizontally.

Steam the asparagus until crisp-tender, 3-5 minutes, depending on thickness. Season with salt and pepper.

Spoon about two tablespoons of creamy carrot sauce on top of each serving and enjoy.