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Asparagus Appetizer Spear Ecstasy

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Ingredients

Adjust Servings:
3/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped red onions
2 tablespoons lemon juice (1/2 lemon)
1 tablespoon capers, drained and chopped, plus
1 teaspoon capers, drained and chopped
2 teaspoons dried tarragon
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon pepper (or to taste)
2 bunches prox 40 asparagus spears, cut into 4 inch lengths
3 cups ice
6 cups water

Nutritional information

64.5
Calories
50 g
Calories From Fat
5.6 g
Total Fat
2.5 g
Saturated Fat
9.1 mg
Cholesterol
351.1 mg
Sodium
3.3 g
Carbs
0.1 g
Dietary Fiber
0.9 g
Sugars
0.8 g
Protein
239g
Serving Size

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Asparagus Appetizer Spear Ecstasy

Features:
    Cuisine:

    I made this earlier this year and forgot to review it. Everybody loved it. It is a very simple recipe but tastes great. Thanks.

    • 53 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Asparagus Appetizer – Spear Ecstasy, This is a wonderful light apetizer I served it at a luncheon and all asked for the recipe My son-in-law did the taste test for me and wanted any left-overs (Re the capers listed below: it does take 1 tbsp PLUS 1 tsp, drained and chopped) Recipe from Food Network , I made this earlier this year and forgot to review it Everybody loved it It is a very simple recipe but tastes great Thanks


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    Steps

    1
    Done

    To Make Dipping Sauce: Mix Well the Sour Cream, Mayo, Onion, Lemon Juice, Capers, Tarragon, Onion Powder, Sugar and Pepper Together Using a Whisk.

    2
    Done

    Refrigerate Until Chilled, About 2 Hours.

    3
    Done

    Steam Asparagus Until Fork Tender, 6 to 8 Minutes.

    4
    Done

    Mix Ice Bath Together in Large Bowl. Plunge Asparagus Into Ice Water and Let Sit Until Cold.

    5
    Done

    (i Personally Skipped the Water Bath and Just Let Steamed Asparagus Drain in Colander Until Cooled.) Transfer to Paper Towel to Drain.

    6
    Done

    Refrigerate.

    7
    Done

    Serve Chilled Asparagus With Dipping Sauce.

    8
    Done

    Note Do Ahead Tips: the Dipping Sauce Can Be Prepared Up to 2 Days in Advance and Regrigerated. the Asparagus Can Be Prepared 1 Day in Advance and Refrigerated.

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    Hattie Pacheco

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