Title: Asparagus Spears with Citrus-Ginger Dip
Categories: Dip Appetizer
Yield: 8 Servings

2	lb	Asparagus
3/4	c	Mayonnaise (if desired,
		Use fat-reduced version)
1	tb	Distilled vinegar
1	tb	Orange juice
1	ts	Grated orange zest
1	cl	Garlic, peeled and crushed
1	tb	Dijon-style mustard
1 1/2	tb	Grated fresh ginger root
1	ts	Soy sauce
1/2	ts	Sugar
		Salt and pepper, to taste

Snap off tough ends of asparagus. Peel stalks, if desired. In a large skillet, bring about 1 inch 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 well all remaining ingredients in medium mixing bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

Taken from The Riverside Press Enterprise (April 13, 1995)

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