Spear Elegance
MAKES: 1½ cups sauce and 48 spears

This wonderful appetizer combines asparagus spear with a creamy lemon-tarragon dipping sauce. It makes a very elegant presentation when served in separate crystal glasses.


  • 48 asparagus spears (about 2 bunches), tough bottoms removed
  • 1 container Chef John Folse's Bittersweet Plantation Dairy Creole Cream Cheese
  • ¼ cup mayonnaise
  • 2 tbsps tomato ketchup
  • 3 tbsps minced red onion
  • 2 tbsps lemon juice
  • 4 tsps capers, drained and chopped
  • 2 tsps dried tarragon
  • ½ tsp onion powder
  • ½ tsp sugar
  • ¼ tsp pepper

Blanch the asparagus in lightly salted boiling water until slightly tender, about 3-5 minutes. When tender, drain and drop immediately into a bowl of ice water to stop the cooking process. To make the dipping sauce, in a mixing bowl, blend the Creole cream cheese, mayonnaise, ketchup, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper. Blend well and refrigerate until chilled. Serve in crystal glasses or on a platter with a bowl of the dipping sauce on the side.

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