Spear ecstasy (asparagus with lemon-tarragon dipping sauce) from Cocktail Food: 50 Finger Foods with Attitude by Mary Corpening Barber and Sara Corpening Whiteford and Lori Lyn Narlock

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Notes about this recipe

  • anya_sf on December 02, 2019

    A nice, light appetizer. I've made the dipping sauce with dill (fresh or dried) when I don't have tarragon. The sauce is also great as a spread with smoked salmon and/or roe.

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