Spring brings asparagus. Lots of asparagus. We eat it at least once a day. While there are many ways to serve it, we like it best cooked until just tender and dipped into mayonnaise, yogurt and lemon juice.
-Mom
- Asparagus, cleaned and trimmed
- 1/2 cup mayonnaise
- 1/4 cup whole milk yogurt or sour cream
- 3-4 tablespoons lemon juice
- Salt and pepper to taste
Bring a large pot of water to a rolling boil over high heat. Place a colander in the sink. Add asparagus to the boiling water and bring back to a full boil. Immediately test for al dente asparagus. Sometimes this requires almost one minutes at a boil, sometimes less, but never more.
Drain in a colander. Rinse with cold water, just to stop the cooking. Return to the pot (off the heat) to keep warm.
Combine mayonnaise, yogurt/sour cream and lemon juice. Season with salt and pepper to taste.
Pile asparagus onto a platter and serve with lemon mayo. Asparagus can be served warm or cold.
Spencer Family Cookbook 