Make the sauce up to 2 days ahead, and prepare the asparagus the morning you plan to serve it.
Southern Living FEBRUARY 2006
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.
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