Recipe for Asparagus Spears With Citrus-Ginger Dip


2 lb asparagus
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon distilled vinegar
1 tablespoon orange juice
1 teaspoon grated orange zest
1 garlic clove; peel & crush
1 tablespoon dijon-style mustard
1 1/2 tablespoon fresh ginger root; grated
1 teaspoon soy sauce
1/2 teaspoon sugar
1 salt and pepper; to taste


Snap tough ends off asparagus. Peel stalks, if desired. In a large skillet, bring about 1 inch of water to a boil. Add asparagus and simmer, uncovered, until barely tender, about 4 - 5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.

Meanwhile, combine well remaining ingredients in medium mixing bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

Makes 8 appetizer servings.

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