Spear Ecstasy Recipe


From "Cocktail Food: 50 finger foods with attitude" (Chronicle Books) by Mary Corpening Barber and Sara Corpening Whiteford. Asparagus with Lemon-Tarragon dipping sauce.

Step 1

Dipping Sauce: Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar and pepper together with a whisk. Mix well. Refrigerate until chilled, about 2 hours.

Step 2

Cook the asparagus in a steamer basket over boiling water until tender when pierced with a fork, 6 to 8 minutes.

Step 3

Mix the ice, water and salt together in a large bowl. Remove the asparagus from the steamer and refresh it by plunging it into the ice water. Let sit until cold.

Step 4

Transfer to a paper-towel lined plate to dry. Refrigerate. Serve chilled with the dipping sauce.

Chef Michael Reining is the host and producer of The Radio Kitchen. Chef Mike also caters and offers his Personal Chef services, "Chef Mike Presents!" in the greater San Francisco bay area. Email him at chefmike@radiokitchen.net

Things You'll Need

  • 1/2cup mayonnaise
  • 3teaspoons red onions -- chopped
  • 2tablespoons lemon juice
  • 2tablespoons capers -- drained and chopped
  • 2teaspoons lemon zest
  • 2teaspoons dried tarragon
  • 1/2teaspoon onion powder
  • 1/2teaspoon sugar
  • 1/2teaspoon pepper
  • 48 asparagus spears
  • 3cups ice
  • 6cups water
  • 1 1/2teaspoons kosher salt

About this Author

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