Asparagus Spear Ecstasy

By Tbird

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

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.