Asparagus with Creamy Dill Sauce and Lemon

Asparagus with creamy dill sauce and lemon is a refreshing and elegant dish that combines the crispness of blanched asparagus with a tangy, savory dressing. This recipe is perfect for a light lunch, appetizer, or even a side dish at a dinner party. The asparagus, cooked until just tender, maintains its bright color and bite, while the sauce enhances its natural flavors. By using fresh dill and the zing of lemon, this dish delivers a burst of freshness in every bite. The creamy sauce, made with sour cream and olive oil, coats each asparagus spear with a smooth, rich texture. This dish is versatile and can be served warm or cold, making it suitable for any season. Not only is it easy and quick to prepare, but it's also a healthy option that appeals to both vegetarians and those looking to add more greens to their diet. Whether enjoyed on its own or as part of a larger meal, asparagus with creamy dill sauce is sure to impress. With just a handful of ingredients, you're able to create a dish that's both simple and sophisticated.

Ingredients

Main Ingredients

• 20 asparagus spears
• 200 g sour cream
• 1/2 lemon

Spices and Sauces

• 2 tablespoons olive oil
• 1 bunch fresh dill
• Salt to taste
• Pepper to taste

Preparation Time

• Total time: 20 minutes

Step-by-Step Instructions

1. Begin by preparing the asparagus. Snap off or trim the tough ends from each spear, leaving the tender green tops intact.
2. Place the asparagus in a pan or a pot with high sides and add a cup of water.
3. Bring the water to a boil, then reduce the heat to simmer for about 5 minutes or until the asparagus is tender-crisp. Be mindful not to overcook.
4. While the asparagus cooks, prepare the creamy dill sauce. In a bowl, combine the sour cream with olive oil, a pinch of salt, and pepper to taste.
5. Squeeze the juice from half a lemon into the mixture, adding a zesty kick to the sauce.
6. Grate some lemon zest to add an extra layer of citrusy aroma and flavor.
7. Chop the fresh dill finely and incorporate it into the cream sauce, mixing thoroughly.
8. Check the asparagus for doneness by piercing it with a fork to ensure it's cooked, yet still firm.
9. Drain any excess water from the asparagus and transfer to serving plates, ensuring the spears are arranged neatly.
10. Generously drizzle the prepared dill sauce over the asparagus, ensuring each spear is well-coated.
11. Optionally, garnish with extra dill for an additional pop of color and flavor.
12. Serve immediately if you prefer the dish warm, or allow to cool in the fridge for a cold version.
13. Taste the dish and adjust the seasoning with extra salt, pepper, or lemon juice if needed.
14. Use tongs or a fork to gently toss the asparagus and sauce, helping the flavors meld together.

Tips

• Substitution: If you don't have dill, fresh parsley or chives can be a suitable replacement.
• Lemon: For a less tangy flavor, reduce the amount of lemon juice.
• Storage: Store any leftovers in an airtight container in the fridge for up to two days.

Nutritions

• Calories: Approximately 180 per serving
• Protein: 4g
• Fats: 14g
• Carbohydrates: 12g

Variations

• Add Protein: Include grilled chicken or smoked salmon for a more filling meal.
• Keto-Friendly: Swap the sour cream for a full-fat Greek yogurt.
• Vegan: Use a plant-based sour cream alternative and skip the honey.

Serving Suggestions

• Pair with a crusty bread or steamed rice for a complete meal.
• Serve alongside grilled meats or fish for a hearty dinner.

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