Recipe courtesy of Mary Corpening Barber
Recipe courtesy of Mary Corpening Barber
Watch how to make this recipe.
Spear Ecstasy
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- Level: Easy
- Yield: 48 asparagus spears
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 19
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 2 mg
- Sodium
- 75 mg
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.
- Level: Easy
- Yield: 48 asparagus spears
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 19
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 2 mg
- Sodium
- 75 mg
Ingredients
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.
Cook’s Note
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.
