Difficulty: Easy - for beginners
3/4 pounds fresh asparagus
1/2 cup sour cream
1/4 teaspoon dillweed
dash of salt
Cook the asparagus until it is tender-crisp in a small amount of water (about 8-10 minutes) Mix the sour cream with the dillweed to make the sauce. Spoon it over the asparagus and sprinkle with salt.