Ingredients

1 cup Kemps Mexican Style Sour Cream*

1 tablespoon finely chopped parsley

1 tablespoon finely chopped dill

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 lb fresh asparagus spears

1 to 2 tablespoons olive oil

Salt and pepper to taste

1/2 cup shredded Parmesan cheese

How to

In medium bowl, whisk the Kemps Mexican Style Sour Cream, parsley, dill, Dijon and lemon juice. Set aside.

Heat gas or charcoal grill to medium high.

Prepare the asparagus by snapping off the ends. It will snap off where it’s tender. Discard the woody end.

Brush asparagus with oil. Place on heated grill or in grill basket. Cover grill; cook 2 minutes. Turn asparagus or shake the grill basket to turn. Cook 2 minutes longer or until lightly browned and crisp yet tender.

To serve, place cooked asparagus on platter. Sprinkle with salt and pepper. Spoon prepared Kemps Mexican Style Sour Cream Sauce over asparagus and sprinkle with cheese. Serve warm.

*Mexican Style sour cream is NOT spicy but rather a smooth, creamy less tangy style sour cream suitable for many recipes.

Tip:  Leftover sauce makes a delicious veggie dip or topper for potatoes.