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close up of white asparagus with lemon and dill

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.

Course Side Dish
Cuisine American
Keyword great for spring lunch, unique vegan sides, unique vegetables
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Calories 57 kcal
Author Valentina K. Wein


  • 1 pound fresh white asparagus
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons fresh dill, washed and dried, finely chopped
  • ¾ teaspoon granulated sugar
  • teaspoon salt
  • 1 tablespoon extra virgin olive oil


  1. Place a medium-sized bowl of ice water on your work space.
  2. Cut the bottom few inches (the tough portion), off of the asparagus and discard.
  3. Rinse and peel from just below the floret to the bottom, using a vegetable peeler. (Be very gentle as white asparagus is very fragile.)

  4. 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.

  5. Immediately add the steamed asparagus to the bowl of ice water and let it sit for a couple of minutes. Then remove, dry, and add them to a medium-sized mixing bowl. Set aside.
  6. 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.
  7. Serve chilled or at room temperature as a side or over fresh greens as a salad.