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2 pounds asparagus
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon rice vinegar
1 tablespoon orange juice
1 teaspoon grated orange zest
1 garlic clove, crushed
1 tablespoon Dijon-style mustard
1 1/2 tablespoons grated fresh ginger root
1 teaspoon soy sauce
1/2 teaspoon granulated sugar
Salt and pepper, to taste
Snap tough ends off asparagus. Peel stalks, if desired.
In large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4 to 5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.
Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.
Serves 8.
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon rice vinegar
1 tablespoon orange juice
1 teaspoon grated orange zest
1 garlic clove, crushed
1 tablespoon Dijon-style mustard
1 1/2 tablespoons grated fresh ginger root
1 teaspoon soy sauce
1/2 teaspoon granulated sugar
Salt and pepper, to taste
Snap tough ends off asparagus. Peel stalks, if desired.
In large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4 to 5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.
Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.
Serves 8.
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