Break the ends off the asparagus, and wash and dry stalks. If the asparagus is thick, cut into segments—I even cut some of the stalks in half to ensure even cooking. Set aside.

In small bowl, add crème fraiche, dill, lemon zest, a pinch of salt, and a few cracks of pepper. Mix together and set aside.

Heat pan to medium high heat, then add butter. When butter has melted, add in asparagus and sauté for about 3-4 minutes, then add in wine, lemon juice, and salt and pepper to taste. Continue cooking until asparagus has softened but is still firm—about 5-6 minutes total.

Serve asparagus warm, on top of the creme fraiche, and garnish with additional lemon zest and pepper. Enjoy!