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Asparagus with Dill Sauce

Photo: Ralph Anderson; Styling: Leslie Byars Simpson
Yield Makes 25 servings
Steam asparagus up to 2 days ahead, and store in zip-top plastic bags in refrigerator. Make dill sauce up to 3 days ahead; refrigerate in an airtight container.


  • 1 cup mayonnaise
  • 1 (8-ounce) container sour cream
  • 1 tablespoon minced onion
  • 1 teaspoon dried dillweed
  • 3 tablespoons lemon juice
  • 2 pounds asparagus
  • 2 tablespoons lemon juice

How to Make It

  1. Combine first 5 ingredients; cover and chill.

  2. Snap tough ends from asparagus. Arrange asparagus in a steamer basket over boiling water; cover and steam 4 to 5 minutes or until crisp-tender. Arrange asparagus on a serving platter; drizzle with 2 tablespoons lemon juice. Serve with sauce.