Plummelo

Ingredients (yields servings)

• Dill Sauce
• 1/4 c. mayo (I used Hellman’s low fat)
• 1/4 c. sour cream (also used low fat)
• 1/2 tsp. minced shallot
• 1/2 tbsp. fresh lemon juice
• Fresh, chopped dill (I used about 1 tbsp)
• Sea salt and pepper to taste

Cooking Instructions

Asparagus:

Drizzle with olive oil, sprinkle with coarse sea salt and fresh ground pepper. If the stalks are really thick, you can split them down the center for a different presentation. Otherwise, grilll fr 3 to 5 minutes, turning a few times to brown evenly.

Dill Sauce:

Mix all ingredients thoroughly. Allow to sit (if time permits) so the flavors meld. Feel free to mess around with the amounts to adjust the taste to your liking. You could even add a little water to thin out the sauce a bit.