Asparagus Appetizer - Spear Ecstasy - cooking recipe

Ingredients

Dipping Sauce
3/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped red onions
2 tablespoons lemon juice (1/2 lemon)
1 tablespoon capers, drained and chopped, PLUS
1 teaspoon capers, drained and chopped
2 teaspoons dried tarragon
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon pepper (or to taste)
2 bunches prox 40 asparagus spears, cut into 4 inch lengths
Ice Bath
3 cups ice
6 cups water
1 1/2 teaspoons kosher salt

Preparation

To make Dipping Sauce: Mix well the sour cream, mayo, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper together using a whisk.
Refrigerate until chilled, about 2 hours.
Steam asparagus until fork tender, 6 to 8 minutes.
Mix Ice Bath together in large bowl. Plunge asparagus into ice water and let sit until cold.
(I personally skipped the water bath and just let steamed asparagus drain in colander until cooled.) Transfer to paper towel to drain.
Refrigerate.
Serve chilled asparagus with dipping sauce.
Note Do Ahead tips: The dipping sauce can be prepared up to 2 days in advance and regrigerated. The asparagus can be prepared 1 day in advance and refrigerated.