Asparagus Spears With Raspberry Vinegar Dip Recipe

• 2 bn Fresh asparagus spears, tough ends removed
• 1 c. Light mayonnaise
• 1/2 c. Raspberry vinegar

1. Steam asparagus till crisp-tender.
2. Immediate plunge asparagus in ice water to stop cooking and to set the color.
3. Drain, and wrap in paper towels.
4. (Asparagus may be kept in refrigerator overnight, wrapped in dry paper towels and stored in zip-top plastic bags till ready to serve.)
5. Mix mayonnaise and vinegar in a glass bowl.
6. Cover and chill till serving time.
7. May be prepared several days in advance.
8. To serve, arrange asparagus on a platter with a bowl of dip.
9. Or possibly plate 3 to 4 speas, drizzled with the dip.
10. Makes 10 to 12 small servings.

light mayonnaise, raspberry vinegar

Taken from cookeatshare.com/recipes/asparagus-spears-with-raspberry-vinegar-dip-71075 (may not work)