Asparagus 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 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;
\N \N Salt & pepper; to taste

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

Similar recipes