Steamed Asparagus With Tomato-Basil Dip

Southern Living
Steamed Asparagus With Tomato-Basil Dip Recipe
Makes 12 to 15 servings


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1 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped fresh basil
1 tablespoon tomato paste
1 tablespoon grated lemon rind
4 pounds fresh asparagus


Whisk together mayonnaise and next 4 ingredients. Cover and chill up to 2 days, if desired.

Snap off tough ends of asparagus. Cook in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill, if desired. Serve with dip.

Created date

February 2004