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 grated orange zest

1 garlic clove, crushed

1 tablespoon Dijon-style mustard

1 1/2 tablespoons grated fresh ginger root

1 teaspoon soy sauce

1/2 teaspoon sugar

Salt and pepper, to taste

1. Snap tough ends off asparagus. Peel stalks, if desired.

2. In large skillet, bring about 1-inch of water to boiling.

3. Add asparagus and simmer, uncovered, until barely tender, about 4-5 minutes.

4. Drain and dunk in ice water until cold; drain, cover and chill until serving.

5. Meanwhile, combine well all remaining ingredients in medium bowl.

6. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

Serves 8

Recipe courtesy of the National Pork Board.

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