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Spear Ecstasy

Source: Cocktail Food
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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
  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.
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
Spear Ecstasy Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
 Sour Cream Appetizers
Nutrition Facts per Serving
Yield:   Makes 48 Asparagus Spears
Calories: 20
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 1g
Sodium: 18mg
% Cal. from Fat: 90%
Cholesterol: 2mg
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