Asparagus with Tarragon Dunking Sauce

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INGREDIENTS

  • 1-cup light sour cream
  • ¼ cup packed parsley
  • 2 Tbs. packed fresh or 2 tsp. dried tarragon
  • Salt & pepper
  • 2 pounds trimmed asparagus, cooked till tender-crisp, then place in ice water till chilled, then drained.
 

In a blender or food processor, mix the sour cream, parsley, and tarragon till very smooth. Season to taste with salt and pepper. Arrange the asparagus on a platter and drizzle a little of the sauce over the middle of the asparagus spears, and pass the rest of the sauce.

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