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
- 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.