Blistered Asparagus with Yogurt Sauce
Blistered Asparagus with Yogurt Sauce
Print Recipe Pin RecipeA perfect appetizer or side dish, this take on roasted asparagus makes the best of the early spring delight.
Ingredients
- 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
Instructions
- 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.
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