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.

How to Make It

Step 1

Combine first 5 ingredients; cover and chill.

Step 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.

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