Asparagus 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 | Orange zest; |
| 1 | clove | Garlic; peeled crushed |
| 1 | tablespoon | Ginger root; fresh grated |
| 1 | tablespoon | Dijon-style grated fresh |
| 1 | teaspoon | Soy sauce; |
| ½ | teaspoon | Sugar; |
| Salt & pepper; to taste | ||
Directions
Snap off tough ends of asparagus. Peel stalks, if desired. In a large skillet, bring about 1" of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4 to 5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving. Meanwhile combine all remaining ingredients in medium mixing bowl. Transfer to serving bowl, serve with asparagus spears and cover and chill until serving. Source: That San Diego Union-Tribune, Easter Food Section, Apr. 9, 1995 + National Pork Production Council Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 04-10-95