Chilled Asparagus with Dill Cream

Chilled Asparagus with Dill Cream

(Serves 4-6)

If you love asparagus, this sauce is fantastic! Instead of a hollandaise- doing a dill cream that uses non-fat sour cream cuts the calories, brightens the flavor, and still is intense on your palate.  Perfect as a summer side dish.

2 bunches of asparagus (look for thin shoots)

1 cup non-fat sour cream

2 tablespoons mayonnaise

1 tablespoon dijon mustard

1 lemon, juiced

1/2 cup diced dill

1/2 teaspoon garlic powder

salt and freshly ground pepper

Bring a large pot of salted water to a boil.  Cut the ends off your asparagus and boil them in batches (about 2-3 minutes per batch) until shoots are just tender.  Immediately shock the asparagus to keep its color in a large bowl of ice water.  Set asparagus to dry on a paper towel.

In a medium bowl mix sour cream, mayonnaise, dijon, lemon, dill, and garlic powder.  Season to taste with salt and pepper and spread over asparagus.  Serve chilled.


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2 thoughts on “Chilled Asparagus with Dill Cream

  1. Pingback: Matzo Ball Soup « Cooking with Aurora

  2. Pingback: Lemon and Caper Chicken with Roasted Parmesan Asparagus « Cooking with Aurora

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