Spear Ecstasy

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.]

Yield:
48 asparagus spears
Level:
Easy
Ingredients
  • Dipping Sauce:
  • 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
  • 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.


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