Asparagus Appetizer - Spear Ecstasy

Name: Asparagus Appetizer - Spear Ecstasy
Ingredients: Dipping Sauce; 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; Ice Bath; 3 cups ice; 6 cups water; 1 1/2 teaspoons kosher salt

16 ingredients

8 steps

Ingredients

Dipping Sauce
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
Ice Bath
3 cups ice
6 cups water
1 1/2 teaspoons kosher salt

Directions

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.