More Great Recipes: Appetizer | Vegetable

Asparagus with Lemon Tarrgon Dipping Sauce


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Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

A dash of local for every season
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