"Freedom consists not in doing what we like, but in having the right to do what we ought." ~ Pope John Paul II
This past week was quite a week… started with a celebration and book signing for the announcement of the new Star of the North Picture Book Award, the brain child of our daughter-in-law who became the organizer of this awesome new award! We also had two big snow dumps… worked at the Habitat for Humanity big fundraiser last weekend… Grandpa and our other grandson went exploring for treasures this week…
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2 pounds medium fresh asparagus - 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 1/2 tablespoons minced parsley
- 1 tablespoon Dijon mustard
- 2 teaspoons grated lemon zest
- 1 garlic clove, finely minced
- Salt and pepper
Snap off tough ends of asparagus and blanch them by dropping them into a pot of generously salted, boiling water. Cokk until tender crisp, about 3-5 minutes depending on the thickness of the spears. Immediately plunge them into a bowl of ice water until no long warm. Pat dry with paper towels and chill in the refrigerator.
Mix all other ingredients for the dipping sauce together in a small bowl. Add salt and pepper to taste.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks
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