Ingredients
1
teaspoon salt
1
lb. fresh asparagus spears, trimmed
1/4
cup toasted slivered almonds, finely chopped
1/4
cup mayonnaise
3
tablespoons whipping cream
2
tablespoons chili sauce
Dash hot pepper sauce
2
teaspoons chopped fresh parsley
Preparation
In large skillet, bring 3/4 inch of water with salt to a boil. Add asparagus. Cover; cook 2 minutes. Remove asparagus from water; immediately plunge into ice water until cold. Drain.
Meanwhile, in small bowl, combine almonds, mayonnaise, cream, chili sauce and hot pepper sauce; mix well.
Arrange asparagus on serving platter. Spoon dip into small serving bowl; sprinkle with parsley.
