Asparagus spears with citrus-ginger dip
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Asparagus |
| ¾ | cup | Mayonnaise |
| ¾ | cup | Sour cream |
| 1 | tablespoon | Distilled vinegar |
| 1 | tablespoon | Orange juice |
| 1 | teaspoon | Grated orange zest |
| 1 | Garlic clove; peel & crush | |
| 1 | tablespoon | Dijon-style mustard |
| 1½ | tablespoon | Fresh ginger root; grated |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Sugar |
| Salt and pepper; to taste | ||
Directions
Snap tough ends off asparagus. Peel stalks, if desired. In a large skillet, bring about 1 inch of water to a boil. Add asparagus and simmer, uncovered, until barely tender, about 4 - 5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.
Meanwhile, combine well remaining ingredients in medium mixing bowl.
Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.
Makes 8 appetizer servings.
from Austin American Statesman, April '95 posted by teri chesser - 6-95
Submitted By TERI CHESSER On 06-03-95
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