Asparagus Appetizer - Spear Ecstasy
photo by iris5555
- Ready In:
- 33mins
- Ingredients:
- 14
- Yields:
-
40 spears
- Serves:
- 10
ingredients
-
Dipping Sauce
- 177.44 ml sour cream
- 59.14 ml mayonnaise
- 44.37 ml chopped red onions
- 29.58 ml lemon juice (1/2 lemon)
- 14.79 ml capers, drained and chopped, PLUS
- 4.92 ml capers, drained and chopped
- 9.85 ml dried tarragon
- 2.46 ml onion powder
- 2.46 ml sugar
- 1.23 ml pepper (or to taste)
- 2 bunch prox 40 asparagus spears, cut into 4 inch lengths
-
Ice Bath
- 709.77 ml ice
- 1419.54 ml water
- 7.39 ml kosher salt
directions
- To make Dipping Sauce: Mix well the sour cream, mayo, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper together using a whisk.
- Refrigerate until chilled, about 2 hours.
- Steam asparagus until fork tender, 6 to 8 minutes.
- Mix Ice Bath together in large bowl. Plunge asparagus into ice water and let sit until cold.
- (I personally skipped the water bath and just let steamed asparagus drain in colander until cooled.) Transfer to paper towel to drain.
- Refrigerate.
- Serve chilled asparagus with dipping sauce.
- 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.
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Reviews
RECIPE SUBMITTED BY
Thellie
United States
Widow. Sharing a home w/daughter, son-in-law and 2 grandsons. My daughter does the cleaning and I do the cooking; works great for us. Since retiring several years ago, I took up painting; oils and watercolors....keeps me out of trouble.