Title: Asparagus spears with raspberry vinegar dip
 Categories: Vegetables, Buffet, Sauce
      Yield: 12 Servings
 
      2 bn Fresh asparagus spears;
           -tough ends removed
      1 c  Light mayonnaise
    1/2 c  Raspberry vinegar
 
  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.
  
  (Nutrition Informatlon per serving: 83 calories, grams fat, 1
  milligram cholesterol, 74 milligrams sodium.)