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close up of white asparagus with lemon and dill

Lemon-Dill White Asparagus Recipe

Valentina K. Wein
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.
5 from 4 votes
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Side Dish
Cuisine American
Servings 4
Calories 57 kcal


  • 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


  • 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.


Calorie count is only an estimate.
Keywords unique vegan sides, great for spring lunch, unique vegetables
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