Asparagus Appetizer - Spear Ecstasy

Total Time
25 mins
8 mins

This is a wonderful light apetizer. I served it at a luncheon and all asked for the recipe. My son-in-law did the "taste test" for me and wanted any left-overs. (Re the capers listed below: it does take 1 tbsp PLUS 1 tsp, drained and chopped) Recipe from Food Network.

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  1. To make Dipping Sauce: Mix well the sour cream, mayo, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper together using a whisk.
  2. Refrigerate until chilled, about 2 hours.
  3. Steam asparagus until fork tender, 6 to 8 minutes.
  4. Mix Ice Bath together in large bowl. Plunge asparagus into ice water and let sit until cold.
  5. (I personally skipped the water bath and just let steamed asparagus drain in colander until cooled.) Transfer to paper towel to drain.
  6. Refrigerate.
  7. Serve chilled asparagus with dipping sauce.
  8. Note Do Ahead tips: The dipping sauce can be prepared up to 2 days in advance and regrigerated. The asparagus can be prepared 1 day in advance and refrigerated.
Most Helpful

5 5

I made this earlier this year and forgot to review it. Everybody loved it. It is a very simple recipe but tastes great. Thanks.

5 5

The dipping sauce is incredible. The tarragon and capers are perfect with the asparagus. I didn't bother with the ice bath either. Just shocked the asparagus with some cold water and enjoyed.