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Spear Ecstasy

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Source: Cocktail Food

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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
Yield:  Makes 48 Asparagus Spears

Arrange the asparagus spears in beautiful crystal glasses or silver cups and pour the lemon-tarragon dipping sauce into a matching glass. This dish is best when the dipping sauce and asparagus are served chilled, so allow time to refrigerate.

RECIPE INGREDIENTS

For Sauce:

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, chopped

2 teaspoons chopped lemon zest

2 teaspoons dried tarragon

1/2 teaspoon onion powder

1/2 teaspoon sugar

1/4 teaspoon pepper

For Asparagus:

48 asparagus spears, cut into 4-inch lengths

3 cups ice

6 cups water

1 1/2 teaspoons kosher salt

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DIRECTIONS

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.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Makes 48 Asparagus Spears

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

Sodium:

18mg

% Cal. from Fat:

90%

Cholesterol:

2mg

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Spear Ecstasy

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