Asparagus Spears with Raspberry Vinegar Dip

Title:
Asparagus Spears with Raspberry Vinegar Dip

Yield:
12 Servings

Categories:
Vegetables,
Buffet,
Sauce




Ingredients:





     2 bn Fresh asparagus spears;


          -tough ends removed


     1 c  Light mayonnaise


   1/2 c  Raspberry vinegar






 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 
on Apr 08,


 1998