Spear Ecstasy

By Tufgrlz

Arrange the asparagus spears in beautiful crystal glasses or silver cups and pour the lemon-tarragon dipping sauce into a matching glass. This dish is best when the dipping sauce and asparagus are served chilld, so allow time to refrigerate.

Ingredients

• For sauce:
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 3 Tbs. chopped red onion
• 2 Tbs. lemon juice
• 1 Tbs. capers, drained, chopped
• 2 tsp. chopped lemon zest
• 2 tsp. dried tarragon
• 1/2 tsp. onion powder
• 1/2 tsp. sugar
• 1/4 tsp. pepper
• For asparagus:
• 48 asparagus spears
• 3 cups ice
• 6 cups water
• 1 1/2 tsp. kosher salt

Preparation

Step 1

For dipping sauce: mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar, and pepper together using whisk. Mix well. Refrigerate until chilled, about 2 hours.

For asparagus: cook the asparagus in a steamer basket over boiling water until tender when pierced with a fork, 6 to 8 minutes. Mix the ice, water, and kosher salt together in a large bowl. Remove the asparagus from the steamer and refresh it by plunging it into the ice water. Let sit until cold. Transfer to a paper towel-lined plate to dry. Refrigerate. Serve chilled with the dipping sauce.

Tips: the dipping sauce can be prepared up to 2 days in advance and refrigerated. The asparagus can be prepared 1 day in advance and refrigerated.