Boil water in large open saucepan or frying pan.
Place the asparagus in boiling water for about 3
minutes, until bright green and slightly crisp.
Drain in a colander and immediately plunge into
the bowl of iced water. When thoroughly cool,
transfer to a try lined with paper towels. Cover
with plastic wrap and refrigerate until serving.
Mix the sour cream, lemon juice, zest, dill and
shallots together using a wire whisk. Season to
taste with salt and pepper. Chill in refrigerator at
least 2 hours and up to 2 days before serving.
Originally Submitted
6/8/2015
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You can add this Blanched Asparagus with Lemon-Dill Dipping Sauce recipe to your own private DesktopCookbook.
