Recipe Details

Asparagus Spears with Citrus-Ginger Dip

Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pounds asparagus
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon vinegar
1 tablespoon orange juice
1 teaspoon orange zest, grated
1 clove garlic, crushed
1 tablespoon Dijon-style mustard
1 1/2 tablespoons fresh ginger root, grated
1 teaspoon soy sauce
1/2 teaspoon sugar
To taste, salt and black pepper

Cooking Directions


Snap tough ends off asparagus. Peel stalks, if desired. In large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4-5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving. Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

Serves 8

Serving Suggestions

This dip can also be made with the reduced fat versions of mayonnaise and sour cream. Have additional vegetables to go along side the asparagus.

Nutrition Information

Calories: 226 calories
Protein: 4 grams
Fat: 22 grams
Sodium: 231 milligrams
Cholesterol: 22 milligrams
Saturated Fat: 5 grams
Carbohydrates: 7 grams
Fiber: 2 grams

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