Asparagus Spears with Citrus-Ginger Dip


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.


  • 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 mustard
  • 1 1/2 tablespoons fresh ginger root (grated)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • salt
  • black pepper


  1. 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.
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