Asparagus Spears with Lemony Dipping Sauce
We once went all-out and made Hollandaise sauce to serve with asparagus spears. Major pain in the neck! In our never-ending quest to make things easier and more do-aheadable, we created this lemony sauce that’s just as tasty, takes two minutes to mix and keeps in the fridge for days.
2 pounds medium asparagus (40 to 50 spears)
For the dipping sauce
3/4 cup sour cream
Prepare the asparagus
Snap off the tough ends of the asparagus spears and blanch them by dropping them into a pot of generously salted, boiling water. Cook until you can pierce them with a fork but they’re still crisp, 3 to 5 minutes depending on the thickness of the spears. Immediately plunge them into a bowl of ice water until no longer warm. Pat dry with paper towels and chill in the refrigerator.
Prepare the dipping sauce
Mix all the ingredients in a small bowl. Add salt and pepper to taste.
Make-Ahead FactorThe asparagus can be blanched 1 day ahead and kept refrigerated, loosely wrapped in damp paper towels. The sauce can be made 3 to 4 days ahead and kept covered and refrigerated.