Asparagus with Lemon and Dill Sauce
Asparagus, while delicious, isn’t the most exciting side dish out there. However there are so many ways to spice it up. Wrap it in bacon, grill it, marinate it, roast it…I pretty much will eat this veggie in any form. But I have to say, my new favorite way to prepare it is this recipe for Asparagus with Lemon and Dill Sauce.
Other than the deliciousness and healthiness, the best part of this dish how easy and versatile it is! You could prepare the asparagus however you want – roasted, grilled, sautéed, or boiled; and the sauce would be good over any green vegetable. Roast the asparagus one day, and use the leftover sauce on broccoli the next. The possibilities with Asparagus with Lemon and Dill Sauce are endless. Well, not endless, but you get the point.
Do yourself a favor next time you have an asparagus craving and make Asparagus with Lemon and Dill Sauce. It’s a perfect side dish with any red meat and a glass (or three) of red wine. And look how pretty!
Asparagus with Lemon and Dill Sauce is an easy and delicious way to prepare asparagus. It is flavorful, refreshing and so incredibly fast!
- 1 lb asparagus, trimmed
- 1 hard boiled egg, peeled and halved
- 1 lemon, zested and juiced (you will only need about 1/2 t zest)
- 3 T olive oil
- 1 T dill, chopped
- 1 T capers
- 1 T caper juice from the jar of capers
- salt and pepper to taste
Boil asparagus in salted water for 3-4 minutes. Drain and rinse with cold water.
Remove the yolks from the eggs and in a small bowl, mash the yolks and whisk in the lemon juice. Slowly whisk in the olive oil. Stir in the dill, capers, caper juice and 1/2 t lemon zest. Season with salt and pepper.
Mince the egg white.
Spoon the sauce over the asparagus and top with the minced egg whites.