|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|
|Salt and pepper; to taste|
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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