Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Asparagus; 1 cl Garlic; peeled crushed
3/4 c Mayonnaise; 1 tb Ginger root; fresh grated
3/4 c Sour cream; 1 tb Dijon-style grated fresh
1 tb Distilled vinegar; 1 ts Soy sauce;
1 tb Orange juice; 1/2 ts Sugar;
1 ts Orange zest; Salt pepper; to taste

Snap off tough ends of asparagus. Peel stalks, if desired. In a
large skillet, bring about 1" of water to boiling. Add asparagus and
simmer, uncovered, until barely tender, about 4 to 5 minutes. Drain
and dunk in ice water until cold; drain, cover and chill until
serving. Meanwhile combine all remaining ingredients in medium mixing
bowl. Transfer to serving bowl, serve with asparagus spears and cover
and chill until serving. Source: That San Diego Union-Tribune, Easter
Food Section, Apr. 9, 1995 + National Pork Production Council Brought
to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 04-10-95

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