Asparagus Spears in Sour Cream
Cold asparagus spears, dressed with sour cream, were a highlight of late-Victorian cuisine — perfect to honour the Queen and welcome the season.
Servings: 10 to 12
Ingredients:
-
3 lb (1.5 kg) asparagus (3 bunches)
Dressing:
1 cup (250 mL) sour cream
1 tsp (5 mL) salt
Pinch cayenne pepper
1/4 tsp (1 mL) dry mustard
1 tbsp (15 mL) lemon juice
3 tbsp (50 mL) white_wine_vinegar
1 tsp (5 mL) granulated sugar
1 hard-cooked egg
Preparation:
Rinse asparagus in cold water and break off tough ends. Tie into 3 bundles with cotton string. In covered pan, cook bundles, tips up, in 3 inches (7 cm) boiling water for 8 to 12 minutes or until bottoms of stalks are tender. Rinse briefly under cold water to stop cooking; drain thoroughly on paper towels. Arrange on oval platter; cover and keep cool until serving time.
Dressing: In plastic container, blend together sour cream, salt, cayenne pepper, mustard, lemon juice, vinegar and sugar. Taste and adjust seasoning. Separate hard cooked egg yolks from white; chop each finely, wrap separately and keep them chilled.
To serve, pour dressing over asparagus, leaving tips and ends of stalks showing. Sprinkle a band each of white and yolk over dressing.
Additional Information
Tags:
Side Dish; Vegetables; Cheese/Other Dairy; Eggs; Boil/Simmer; Entertaining;
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »