Asparagus with Lemon Tarrgon Dipping Sauce

Directions

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.