2
1 bunch asparagus
1/4 cup mayonnaise
1 small garlic clove, minced
1/2 tsp dried tarragon
1/2 tsp grainy Dijon mustard
Partially fill a large frying pan with water and bring to a boil over high heat. Snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, about 3 min. Drain and plunge into a bowl of ice water to cool. Drain and pat dry with paper towel.
Meanwhile, in a bowl, stir mayo with garlic, tarragon and Dijon. Serve in a small decorative bowl as a dipping sauce for asparagus.
Calories 236, Protein 4g, Carbohydrates 8g, Fat 22g.
Slender spears of asparagus make elegant finger food. But don't nibble them naked: Our stir-together aioli (garlic-flavoured mayo) is the perfect dress-up.
Skip making the aioli. Buy bottled Béarnaise sauce in the condiment aisle of most grocery stores.
Cook asparagus and cool. Prepare dip. Cover both and refrigerate up to a day.