Asparagus spears with citrus-ginger dip

Yield: 8 servings

Measure 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 \N Garlic clove; peel & crush
1 tablespoon Dijon-style mustard
1½ tablespoon Fresh ginger root; grated
1 teaspoon Soy sauce
½ teaspoon Sugar
\N \N 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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