Asparagus With Dill Sauce

Southern Living
Make the sauce up to 2 days ahead, and prepare the asparagus the morning you plan to serve it.
Makes 10 to 12 servings


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1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
1 teaspoon onion powder
1/2 teaspoon dried dill weed
1/8 teaspoon salt
2 pounds fresh asparagus
Garnish: lemon rind strips


Prep: 15 Minutes
Chill: 1 Hours
Cook: 4 Minutes

Stir together first 7 ingredients in a small bowl; cover and chill at least 1 hour.

Snap off tough ends of asparagus; arrange asparagus in a steamer basket over boiling salted water. Cover and steam 4 minutes or until crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain.

Arrange asparagus on a serving platter. Serve with Dill Sauce. Garnish, if desired.

Created date

January 2006