Blistered Asparagus with Yogurt Sauce

A perfect appetizer or side dish, this take on roasted asparagus makes the best of the early spring delight.
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: Asaparagus, gluten-free, vegetarian, yogurt
Servings: 4


  • 2 pounds asparagus, trimmed and washed
  • 4 tablespoons F. Oliver’s Garden Fresh Gremolata EVOO, divided
  • ¾ cup plain Greek yogurt
  • 1 ½ tablespoons F. Oliver’s California Apricot Balsamic
  • F. Oliver’s Premium Flake Salt, to taste


  • Bring a large pot of salted water to a boil, add asparagus, and cook halfway, about 3 minutes depending on size. Remove from water onto a kitchen towel and pat dry.
  • Toss asparagus in 3 tablespoons EVOO and salt liberally. Place on a baking sheet and roast until browned and blistered, about 20 minutes, turning halfway through.
  • In a small bowl combine yogurt, balsamic, and remaining EVOO. Season to taste, adding salt, more balsamic, and EVOO as desired.
  • Serve asparagus with yogurt sauce either to dip or with a drizzle.