Lemon-Dill White Asparagus Recipe
Lemon-Dill White Asparagus Recipe is a light and delicious way to indulge in this unique vegetable. It would be beautiful to add to a spring spread for brunch, lunch or dinner.
Ingredients
- 1 pound fresh white asparagus
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons fresh dill, washed and dried, finely chopped
- ¾ teaspoon granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon extra virgin olive oil
Instructions
- Place a medium-sized bowl of ice water on your work space.
- Prep asparagus. Cut the bottom few inches (the tough portion), off of the asparagus and discard.Rinse and peel from just below the floret to the bottom, using a vegetable peeler. (Be very gentle as white asparagus is very fragile.)
- Steam. Place a steamer in a pot with the water level just below it. Over high heat, bring the water to a boil and then add the asparagus to the rack and cover. Reduce the heat to low and steam until tender, 6 to 8 minutes.
- Shock. Immediately add the steamed asparagus to the bowl of ice water and let it sit for a couple of minutes. (This is called shocking -- it stops the cooking process and helps the keep the color (if green or purple.) Then remove, dry, and add them to a medium-sized mixing bowl. Set aside.
- Make and add sauce. In a very small bowl, whisk the lemon juice, dill, sugar, salt and oil together. Then drizzle it over the asparagus and carefully toss to be sure it's well coated.
- Serve chilled or at room temperature as a side or over fresh greens as a salad.
Notes
Calorie count is only an estimate.
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