Directions:
- To Make Dipping Sauce: Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar and pepper together using a whisk. Mix well. Refrigerate until chilled, about 2 hours.
- 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.
- Do-Ahead Tips: The dipping sauce can be prepared up to 2 days in advance amd refrigerated. The asparagus can be prepared 1 day in advance and refrigerated. Serve as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 16.67 Kcal (70 kJ) | ||
| Calories from fat | 11.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 2% | |
|---|---|---|---|
| Cholesterol | 1.74mg | 1% | |
| Sodium | 82.62mg | 3% | |
| Potassium | 42.97mg | 1% | |
| Total Carbs | 1.08g | 0% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 0.49g | 1% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 24.87 Kcal (104 kJ) | ||
| Calories from fat | 16.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 2% | |
|---|---|---|---|
| Cholesterol | 2.59mg | 1% | |
| Sodium | 123.25mg | 3% | |
| Potassium | 64.1mg | 1% | |
| Total Carbs | 1.61g | 0% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.52g | 1% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 2mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 19.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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