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
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.
nutrition information per serving
20 calories; 2g total fat; 2mg cholesterol; 18mg sodium; 1g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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