Ingredients

• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons chopped red onion
• 2 tablespoons lemon juice
• 1 tablespoon plus 1 teaspoon capers, drained and chopped
• 2 teaspoons dried tarragon
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 48 (about 2 bunches) asparagus spears, cut into 4-inch lengths
• 3 cups ice
• 6 cups water
• 1 1/2 teaspoons kosher salt

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Instructions

1. To Make Dipping Sauce: Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar and pepper together using a whisk. Mix well. Refrigerate until chilled, about 2 hours.
2. Cook the asparagus in a steamer basket over boiling water until tender when pierced with a fork, 6 to 8 minutes. Mix the ice, water, and kosher salt together in a large bowl. Remove the asparagus from the steamer and refresh it by plunging it into the ice water. Let sit until cold. Transfer to a paper towel-lined plate to dry. Refrigerate. Serve chilled with the dipping sauce.