Spear Ecstasy

FOR DIPPING SAUCE: Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar, and pepper together using whisk. Mix well. Refrigerate until chilled, about 2 hours.

FOR ASPARAGUS: 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 and refrigerated. The asparagus can be prepared 1 day in advance and refrigerated. Serve as directed.