Return the carrots and asparagus to the skillet. Assemble and serve asparagus. Stir for 1 to 2 minutes or until well coated and heated through. Combine remaining 2 teaspoons oil rind juice mustard and pepper in a small bowl stirring with a whisk. Pour the asparagus and water into a colander.

Combine asparagus 2 teaspoons olive oil salt and garlic in a large bowl tossing well to coat. Add butter lemon juice and tarragon. In the same skillet melt the butter over medium heat. Season with salt and black pepper to taste. Reduce heat to low.

Arrange asparagus mixture in a single layer on a baking sheet. Stir in whipping cream salt and pepper to taste. In the meantime prepare the lemon butter sauce in a saucepan combine lemon juice vegetable broth and white vinegar. Bring to a boil whisking constantly. Add asparagus and 1 pkg of asparagus ravioli to boiling water.

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Sprinkle with salt and pepper. Slowly pour in the cup olive oil whisking all the while until the dressing is thick then season with salt and pepper. Cooking over medium heat reduce the sauce by half. Meanwhile in a small bowl whisk together the lemon juice zest crème fraiche and sriracha until smooth. Whisk until well combined and creamy.

Roast in preheated oven until lightly browned at the tips about 15 minutes. Prepare lemon dill sauce. Top with lemon peel and chive blossoms. Bake at 425 for 12 minutes or until crisp tender. In a medium saucepan whisk together vegetable broth lemon juice and corn starch.

Break tough steems off bottom of asparagus and discard. Thinly slice remaining asparagus. In a small bowl mix all ingredients for sauce sour cream mayo mustard lemon juice dill leaves salt and black pepper. Coat asparagus with vegetable and arrange on a baking sheet. Serve roasted asparagus drizzled with lemon dill sauce.

Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender 6 to 8 minutes. Cover and microwave on high for 4 5 minutes or until crisp tender. Serve with lemon sauce. Let the asparagus cool slightly and while still warm drizzle over some of the lemon sauce. Add the lemon zest lemon juice salt and pepper.

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Transfer asparagus to a large bowl of ice water to cool. Turn heat down to a simmer and whisk in the cream. Wipe the skillet dry. Keep whisking to break up the curds. Meanwhile in a large pot cook asparagus in boiling water for 3 to 4 minutes or until crisp tender.

Transfer with a slotted spoon to a colander reserving cooking water in pot and rinse. Transfer with a slotted spoon to a colander reserving cooking water in pot and rinse. Transfer asparagus to a large bowl of ice water to cool. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender 6 to 8 minutes. Break tough steems off bottom of asparagus and discard.

Meanwhile in a large pot cook asparagus in boiling water for 3 to 4 minutes or until crisp tender. Roast in preheated oven until lightly browned at the tips about 15 minutes. Sprinkle with salt and pepper. Arrange asparagus mixture in a single layer on a baking sheet. Combine asparagus 2 teaspoons olive oil salt and garlic in a large bowl tossing well to coat.

Keep whisking to break up the curds. Return the carrots and asparagus to the skillet.