Asparagus Spear Ecstasy
By Tbird
Rate this recipe
4/5
(1 Votes)
Ingredients
- For sauce:
- 3/4 c sour cream
- 1/4 c mayo
- 3 T chopped red onion
- 2 T lemon juice
- 1 T plus 1 t capers, drained; chopped
- 2 t chopped lemon zest
- 2 t dried tarragon
- 1/2 t onion powder
- 1/2 t sugar
- 1/4 t pepper
- For Asparagus:
- 48 spears, cut 4"
- 3 c ice
- 6 c water
- 1 1/2 t kosher salt
Details
Preparation
Step 1
For dipping sauce:
Mix sour cream, mayo, onion, lemon juice, zest, capers, tarragon, onion powder, sugar and pepper using whisk. Mix well. Chill 2 hours.
For asparagus:
Cook until tender; mix ice, water and salt in large bowl. Plunge asparagus into ice water. Cool. Dry and refrigerate.
Serve with dipping sauce.
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