Spear Ecstasy

Name: Spear Ecstasy
Ingredients: 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 and chopped; 2 teaspoons dried tarragon; 1/2 teaspoon onion powder; 1/2 teaspoon sugar; 1/4 teaspoon pepper; 48 (about 2 bunches) asparagus spears, cut into 4-inch lengths; 3 cups ice; 6 cups water; 1 1/2 teaspoons kosher salt

13 ingredients

13 steps

Ingredients

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 and chopped
2 teaspoons dried tarragon
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon pepper
48 (about 2 bunches) asparagus spears, cut into 4-inch lengths
3 cups ice
6 cups water
1 1/2 teaspoons kosher salt

Directions

1

To Make Dipping Sauce: Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar and pepper together using a whisk.
2

Mix well.
3

Refrigerate until chilled, about 2 hours.
4

Cook the asparagus in a steamer basket over boiling water until tender when pierced with a fork, 6 to 8 minutes.
5

Mix the ice, water, and kosher salt together in a large bowl.
6

Remove the asparagus from the steamer and refresh it by plunging it into the ice water.
7

Let sit until cold.
8

Transfer to a paper towel-lined plate to dry.
9

Refrigerate.
10

Serve chilled with the dipping sauce.
11

Do-Ahead Tips: The dipping sauce can be prepared up to 2 days in advance amd refrigerated.
12

The asparagus can be prepared 1 day in advance and refrigerated.
13

Serve as directed.