Description:A creamy dill and lemon sauce dresses up fresh asparagus spears. Stovetop – 5 minutes.
Preparation: Do not thaw asparagus. Thaw sauce completely. If sauce is frozen, defrost slightly for a few seconds in microwave.
Cooking Instructions: Place 1/2 cup water in medium skillet, cover and bring to a boil. Add asparagus, and cook 5 minutes or until crisp-tender. Drain any remaining water from asparagus. Serve asparagus with room-temperature dill sauce.