Asparagus is a vegetable that you either love or you hate. I hated it for the longest time until I went to Las Vegas and had cream of asparagus soup from the Grande Lux in the Venetian, Las Vegas. At first I was a bit skeptical but then I couldn’t stop eating it (not even joking, 3 nights in a row!). I would like to say it’s all in how you cook it and if the seasonings are on the mark and other grown-up things like that, but I can’t. Quite frankly my trick was to cut the bottom half off and enjoy the tender top parts of the asparagus. It is what it is, and the hubs will sometimes eat it too if he grills it for me.

On another note, I am not a fan of yogurt to eat it out of a bowl, but man is that stuff good to cook with or make decadent sauces healthy again.  It’s even better when you make a sauce with plain Greek yogurt, lemon and dill, much like some people do for salmon. This is super quick and easy, and you don’t need to discard the asparagus bottoms because you can keep them for that decedent cream of asparagus soup.  I’m telling you that stuff is wicked delicious!

 

 Ingredients:

  • (1) bunch of asparagus
  • (1) T olive oil
  • Sea Salt and Pepper
  • ¾ C Plain Greek Yogurt
  • 1T Lemon Juice
  • 1T Dried Dill (or 3 T fresh dill)

 

1.     Preheat oven to 400 degrees
2.     Line a baking sheet with aluminum foil
3.     Cut off the larger ends of the bottom of the asparagus
4.     Evenly coat the asparagus with olive oil and lay evenly on the baking sheet
5.     Sprinkle sea salt and pepper to your liking
6.     Roast for 10-15 minutes, checking them for fork tenderness
7.     Mix yogurt, lemon juice and dill together and set aside
8.     Remove asparagus and plate immediately
9.     Top asparagus with yogurt sauce and fresh dill
10. Enjoy!

 

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