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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Asparagus With Lemon-Tarragon Dipping Sauce Arrange the asparagus spears in beautiful crystal glasses or silver cups and pour the sauce[ into a matching glass. This dish is best when the dipping sauce and asparagus are served chilled, so allow time to refrigerate.] Ingredients:
3/4 cup sour cream |
1/4 cup mayonnaise |
3 tablespoons chopped red onion |
2 tablespoons lemon juice |
1 tablespoon plus 1 teaspoon capers, drained and chopped |
2 teaspoons dried tarragon |
1/2 teaspoon onion powder |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
48 (about 2 bunches) asparagus spears, cut into 4-inch lengths |
3 cups ice |
6 cups water |
1 1/2 teaspoons kosher salt |
Directions:
1. 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. 2. 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. 3. 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. |
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