Roasted Asparagus in Lemon Yoghurt Dressing Recipe

Yield: 2    Preparation Time: 15 minutes    Cooking Time: 15 minutes


450g of asparagus spears, peeled and ends trimmed
40g of whole almonds, blanched
2 large eggs, hard-boiled
1 garlic clove, crushed, peeled and minced
230g of plain yogurt, strained
1tsp of smoked paprika (substitutes: chipotle powder or sumac powder)
2tbsp of olive oil
4tbsp of fresh lemon juice extract
Table salt
Freshly ground black pepper

Recipe Instructions

Toasting the almonds

Put the blanched almonds in a large skillet and toast them in a little olive oil over medium heat. Do this until they have bronzed a little. Once you have achieved a nice color for your almonds, allow to cool. Chop the almonds and boiled eggs coarsely, then set both aside.

Making the lemon-yogurt dressing

Combine the yogurt, 2 tablespoons of fresh lemon juice extract, paprika, minced garlic and about ¼ teaspoon of table salt in a bowl and whisk them together. If you want it tangier, add more lemon juice and whisk again. The important thing is to adjust the taste according to your preference.

Pour about 125ml of yogurt dressing in 2 serving dishes. Then, set it aside.

Cooking the asparagus spears

Pour some olive oil in a skillet and sauté the asparagus spears. Cover and cook for about three minutes before seasoning with salt and pepper. Turn them over once in a while to allow for an even cooking. They must be crisp-tender. Cook thick spears a little longer than thin ones.

Putting them together

Transfer the cooked spears on the serving dishes coated with the dressing. Add a drizzle of olive oil, the coarsely chopped eggs and almonds and a dash of sea salt. Top off with more of the yogurt dressing. This salad is excellent when eaten warm or at room temperature.