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Asparagus with Lemon Tarrgon Dipping Sauce


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Ingredients You'll Need

3 c ice
6 c water
1 ½ t salt
48 asparagus spears trimmed to 4-in lengths


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.


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