Asparagus Appetizer - Spear Ecstasy |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 8 |
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This is a wonderful light apetizer. I served it at a luncheon and all asked for the recipe. My son-in-law did the taste test for me and wanted any left-overs. Ingredients:
3/4 cup sour cream |
1/4 cup mayonnaise |
3 tablespoons chopped red onions |
2 tablespoons lemon juice (1/2 lemon) |
1 tablespoon capers, drained and chopped, plus |
1 teaspoon capers, drained and chopped |
2 teaspoons dried tarragon |
1/2 teaspoon onion powder |
1/2 teaspoon sugar |
1/4 teaspoon pepper (or to taste) |
2 bunches prox 40 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 well the sour cream, mayo, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper together using a whisk.
2. Refrigerate until chilled, about 2 hours.
3. Steam asparagus until fork tender, 6 to 8 minutes.
4. Mix Ice Bath together in large bowl. Plunge asparagus into ice water and let sit until cold.
5. (I personally skipped the water bath and just let steamed asparagus drain in colander until cooled.) Transfer to paper towel to drain.
6. Refrigerate.
7. Serve chilled asparagus with dipping sauce.
8. Note Do Ahead tips: The dipping sauce can be prepared up to 2 days in advance and regrigerated. The asparagus can be prepared 1 day in advance and refrigerated.
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