Instructions: Steam asparagus until crisp-tender. Immediate plunge asparagus in ice water to stop cooking and to set the color. Drain, and wrap in paper towels.

(Asparagus may be kept in refrigerator overnight, wrapped in dry paper towels and stored in zip-top plastic bags until ready to serve.)

Mix mayonnaise and vinegar in a glass bowl. Cover and refrigerate until serving time. May be prepared several days in advance.

To serve, arrange asparagus on a platter with a bowl of dip. Or plate 3 to 4 speas, drizzled with the dip.

Makes 10 to 12 small servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.