Southern Living MARCH 2004
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.
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