Recipe courtesy of Mary Corpening Barber
Spear Ecstasy
- Level: Easy
- Yield: 48 asparagus spears
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 19
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 2
- Sodium
- 75
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
- 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.