Asparagus Appetizer - Spear Ecstasy

• Dipping Sauce
• sour cream↗3⁄4 cup
• mayonnaise↗1⁄4 cup
• chopped red onions3 tablespoons
• lemon juice (1/2 lemon)↗2 tablespoons
• capers, drained and chopped, PLUS↗1 tablespoon
• capers, drained and chopped↗1 teaspoon
• dried tarragon2 teaspoons
• onion powder↗1⁄2 teaspoon
• sugar↗1⁄2 teaspoon
• pepper (or to taste)↗1⁄4 teaspoon
• prox 40 asparagus spears, cut into 4 inch lengths2
• Ice Bath
• ice3 cups
• water↗6 cups
• teaspoons kosher salt↗1 1⁄2

Step-by-step instructions

1. 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. 2

   Refrigerate until chilled, about 2 hours.

3. 3

   Steam asparagus until fork tender, 6 to 8 minutes.

4. 4

   Mix Ice Bath together in large bowl. Plunge asparagus into ice water and let sit until cold.

5. 5

   (I personally skipped the water bath and just let steamed asparagus drain in colander until cooled.) Transfer to paper towel to drain.

6. 6

   Refrigerate.

7. 7

   Serve chilled asparagus with dipping sauce.

8. 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.