Yield: Makes 4 to 6 servings.
Fresh asparagus tips have long been a harbinger of spring. In the days before rapid transportation, asparagus was the first sign that the reign of winter and its root vegetables was over.
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- 2 pounds fresh asparagus
- 1 cup sour cream
- 3 tablespoons fresh lemon juice
- 1/3 cup fresh chopped parsley
- 1 tablespoon chopped chives
- 1/4 teaspoon tarragon
- 1/4 teaspoon salt
- pinch of pepper
Remove tough ends from asparagus, and steam until tender but still crisp. Drain and immerse asparagus in cold water; drain again. Cut asparagus into 1-1/2-inch pieces and place in salad bowl. Combine other ingredients, mix well, and pour over asparagus. Toss gently.