Ingredients Jump to Instructions ↓

  1. 1-1/2 cups mayonnaise

  2. 2/3 cup whipped cream

  3. 1/2 cup chopped green onions

  4. 1/2 cup minced fresh parsley

  5. 1 can (2 ounces) anchovy fillets, drained, optional

  6. 2 tablespoons minced chives

  7. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. In a blender, combine the mayonnaise, whipped cream, onions, parsley, anchovy if desired, chives and lemon juice; cover and process until smooth. Cover and refrigerate for at least 1 hour. Yield: 2-1/2 cups dressing. Editor's Note: To serve over asparagus, in a skillet, cook the asparagus in a 1/2 in. of small water for 3-5 minutes or until crisp-tender; drain well. Spoon dressing over asparagus.


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