Asparagus Appetizer - Spear Ecstasy

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

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

Recipe

• 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.