Chilled Asparagus with Dill Cream
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.