Asparagus with Lemon Tarrgon Dipping Sauce
3 c ice
6 c water
1 ½ t salt
48 asparagus spears trimmed to 4-in lengths
Combine in a large bowl: 3 c ice, 6 c water, 1 ½ t salt, and set aside
Place 48 asparagus spears (about 2 bunches), trimmed to 4-in lengths in a steamer basket set over boiling water in a saucepan.
Steam for 6-8 minutes or until tender
Remove asparagus from steamer and immediately plunge into ice water.
Let stand until cold
Remove to paper towel lined plate to dry. Refrigerate until chilled.
Serve with dipping sauce.