Asparagus with Dill Sauce

Steam asparagus up to 2 days ahead, and store in zip-top plastic bags in refrigerator. Make dill sauce up to 3 days ahead; refrigerate in an airtight container.

Yield: Makes 25 servings

Ingredients

• 1  cup  mayonnaise
• 1  (8-ounce) container sour cream
• 1  tablespoon  minced onion
• 1  teaspoon  dried dillweed
• 3  tablespoons  lemon juice
• 2  pounds  asparagus
• 2  tablespoons  lemon juice

Preparation

Combine first 5 ingredients; cover and chill.

Snap tough ends from asparagus. Arrange asparagus in a steamer basket over boiling water; cover and steam 4 to 5 minutes or until crisp-tender. Arrange asparagus on a serving platter; drizzle with 2 tablespoons lemon juice. Serve with sauce.