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