Recipe - Asparagus Spears With Raspberry Vinegar Dip

2 bn Fresh asparagus spears;
tough ends removed
1 cup Light mayonnaise
One half cup Raspberry vinegar

Steam asparagus until crisptender. Immediate plunge asparagus in ice water
to stop cooking and to set the color. Drain, and wrap in paper towels.
(Asparagus may be kept in refrigerator overnight, wrapped in dry paper
towels and stored in ziptop plastic bags until ready to serve.)

Mix mayonnaise and vinegar in a glass bowl. Cover and refrigerate until
serving time. May be prepared several days in advance.

To serve, arrange asparagus on a platter with a bowl of dip. Or plate 3 to
4 speas, drizzled with the dip.

Makes 10 to 12 small servings.

(Nutrition Informatlon per serving: 83 calories, grams fat, 1 milligram
cholesterol, 74 milligrams sodium.)

"Delicious Mix of Easter Traditions," by Tina Danze, Universal
PressSyndicate 1998/04/08 Riverside PE Hanneman/Buster/McRecipe

Recipe by: Tina Danze*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 08,
1998