Preparation:
In a small bowl, mix the lemon juice with the zest,paprika,salt,pepper
and sugar. Whisk in the olive oil and then the cream. This can be stored
in the refrigerated for a week.
Put the dip or dressing in small glass pitchers.
Arrange fresh steamed asparagus (chilled) in the pitchers as if it were
a flower arrangement.
1 fun thing I have done for a spring dinner hors d'oeurve is use
asparagus in place of flowers.
Make your favorite dip or make lemon cream dressing- increase recipe to
number of guest |
