Reviewed: Apr. 8, 2011

This was relatively easy and quite good. I used low-sodium chicken broth and reduced fat sour cream, and it worked fine.

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3 users found this review helpful

Reviewer:

Tym F

Cooking Level: Intermediate

Reviewed: Jun. 5, 2010

This is a really good side dish, but I'm going to omit the onions in the sauce the next time. They really aren't needed. The lemon pepper and dill are perfect. I didn't have sour cream, so I substituted buttermilk, and it tasted great. Yes... buttermilk!!

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4 users found this review helpful

Reviewer:

dsb1147

Cooking Level: Expert

Reviewed: May 7, 2009

I've made this twice now and it's all in the sauce. Asparagus is optional. I served it over sauteed veggies the second time around- most excellent, especially green beans. I did take the advise of another review and use shallots instead.

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8 users found this review helpful

Reviewer:

myebinger7677

Reviewed: Mar. 13, 2009

I made it just like the recipe said and everyone loved it. Thanks for a great recipe.

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3 users found this review helpful

Reviewer:

kellie81

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Wayland, New York, USA

Reviewed: Feb. 17, 2008

I made a number of adjustments to this recipe, and it turned out REALLY GOOD. First, I steamed the asparagus. Instead of chicken broth, I used a homemade vegetable broth that had a little bit of apple cooked in it. Also, I used shallots instead of onion, and used quite a bit more of them; and instead of sour cream, I used Greek yogurt. I also used a bit more dill. Turned out EXCELLENT! Served with maple salmon, was a great pairing sweet and savory pairing.

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14 users found this review helpful

Reviewer:

Christopher E.

Cooking Level: Beginning

Reviewed: Jun. 4, 2007

Very good. When I first tasted it I thought it was too vinegary, but on the asparagus it's just perfect. I did add 1/2 tsp. of sugar to cut the tangy-ness. Served over fresh white asparagus and steamed broccoli. Love the dill.

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10 users found this review helpful