| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Buffet, Sauce | 12 | Servings | |
INGREDIENTS
| 2 | bn | Fresh asparagus spears; tough ends removed |
| 1 | c | Light mayonnaise |
| 1/2 | c | Raspberry vinegar |
INSTRUCTIONS
Steam asparagus until crisp-tender. Immediate plunge asparagus in ice water to stop cooking and to set the color. Drain, and wrap in paper towels. (Asparagus may be kept in refrigerator overnight, wrapped in dry paper towels and stored in zip-top plastic bags until ready to serve.) Mix mayonnaise and vinegar in a glass bowl. Cover and refrigerate until serving time. May be prepared several days in advance. To serve, arrange asparagus on a platter with a bowl of dip. Or plate 3 to 4 speas, drizzled with the dip. Makes 10 to 12 small servings. (Nutrition Informatlon per serving: 83 calories, grams fat, 1 milligram cholesterol, 74 milligrams sodium.) "Delicious Mix of Easter Traditions," by Tina Danze, Universal Press-Syndicate 1998/04/08 >Riverside PE >Hanneman/Buster/McRecipe Recipe by: Tina Danze* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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