Spear Ecstasy

• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons chopped red onion
• 2 tablespoons lemon juice
• 1 tablespoon plus 1 teaspoon capers, drained and chopped
• 2 teaspoons dried tarragon
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 48 (about 2 bunches) asparagus spears, cut into 4-inch lengths
• 3 cups ice
• 6 cups water
• 1 1/2 teaspoons kosher salt

1. To Make Dipping Sauce: Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar and pepper together using a whisk.
2. Mix well.
3. Refrigerate until chilled, about 2 hours.
4. Cook the asparagus in a steamer basket over boiling water until tender when pierced with a fork, 6 to 8 minutes.
5. Mix the ice, water, and kosher salt together in a large bowl.
6. Remove the asparagus from the steamer and refresh it by plunging it into the ice water.
7. Let sit until cold.
8. Transfer to a paper towel-lined plate to dry.
9. Refrigerate.
10. Serve chilled with the dipping sauce.
11. Do-Ahead Tips: The dipping sauce can be prepared up to 2 days in advance amd refrigerated.
12. The asparagus can be prepared 1 day in advance and refrigerated.
13. Serve as directed.

sour cream, mayonnaise, red onion, lemon juice, capers, tarragon, onion powder, sugar, pepper, lengths, water, kosher salt

Taken from www.foodnetwork.com/recipes/spear-ecstasy-recipe.html (may not work)