Easter recipe: Asparagus with Lemon & Caper Dipping Sauce

8 to 10 servings (1 cup sauce)

Sauce:

½ cup light mayonnaise

½ cup light sour cream

1 tablespoon extra-virgin olive oil

1 generous tablespoon capers, rinsed, drained and patted dry

2 teaspoons lemon juice

1 tablespoon chopped mint

¼ teaspoon fresh ground black pepper

Asparagus:

2 pounds asparagus

1 teaspoon kosher salt

1. Prepare sauce: Stir together mayonnaise, sour cream, olive oil, capers, lemon juice, mint and pepper. Cover and refrigerate until ready to serve.

2. Prepare asparagus: Snap ends from asparagus and put spears into a large pan (such as a 9-by-13-inch baking dish) of cold water. Agitate a little to loosen sand and dirt, then drain, rinse and repeat.

3. Bring a large skillet of salted water to a boil. Add asparagus, reduce heat and cook at a high simmer 4 to 5 minutes. Check for tenderness and continue cooking 1 to 2 minutes. Drain and plunge asparagus into a pan of ice water to stop the cooking. When cool, drain well and wrap the asparagus in several layers of paper towels, then in a plastic bag until ready to serve.

4. Pile asparagus on a platter and serve a bowl of the sauce on the side.