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Asparagus with Dill Butter and Dill Biscuits

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Recently I was contacted by Challenge Butter and asked to whip up a new Side Dish recipe with some of the ingredients that they sent me. Among the ingredients, were butter, of course and dill.

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After some looking around and talking to several friends and fellow bloggers, I decided to make Asparagus with Dill Butter, and Dill Biscuits. I didn’t want the butter to be plain though, so I whipped 1/2 cup of the butter and added 1 teaspoon dill weed.

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Then I put the Dill Butter in my decorator bag and piped rosettes onto wax paper and chilled it for about 2 hours.

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I steamed the asparagus and served the butter on the side.

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I also made some Dill Biscuits

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  • 2 c. Flour
  • 3 t. Baking Powder
  • 2 t. Dill Weed
  • 3/4 t. Salt
  • 1/4 t. Pepper
  • 1/2 c. Challenge Butter, cold and cut into pieces
  • 2 Eggs, slightly beaten
  • 9 T. half-and-half cream or milk, divided


Combine dry ingredients in large bowl, cut in butter until mixture resembles coarse crumbs. With a fork, stir in eggs and 1/2 of the cream just until moistened. Drop by large spoon onto greased cookie sheet and brush with remaining cream. Bake 450 degrees for 10-12 minutes.

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Thanks to Challenge Butter for the other goodies they sent me. Be sure to head on over to their website and enter for a chance to win a 7-day/6-night trip for 4 people to the Mountain Sky Guest Ranch in Montana’s Paradise Valley, just North of Yellowstone National Park.

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This post linked to:

~Slightly Indulgent Tuesday hosted by Simply Sugar and Gluten-Free

~Mouthwatering Mondays hosted by A Southern Fairytale



  1. says

    Hard to beat asparagus with butter! That butter looks and sounds great, too. I’m not a dill fan, but for those who are, I know it’s all dillicious … sorry, couldn’t help myself. 😉

    I couldn’t find the trip info on their site, but will keep looking. We love Montana and haven’t been to Yellowstone yet.

    .-= gfe–gluten free easily´s last blog ..Coconut Meringues =-.

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