Roasted Asparagus with Spring Herb Yogourt

Food and Drink Magazine


1 bunch of asparagus

2 tsp olive oil

Salt and pepper, to taste

1 cup thick Balkan style or Greek style plain yogurt

1/4 cup finely chopped fresh dill

1 tbsp finely chopped fresh mint, or 1 tsp dried

1 garlic clove, minced

1/4 tsp salt


  • Preheat oven to 400F. 
  • Rinse asparagus then snap off and discard tough ends. 
  • Place on a rimmed baking sheet and drizzle with oil. Sprinkle with salt and pepper and toss to coat. Roast until tender (4 to 6 mins) depending on the thickness).
  • Meanwhile in a medium bowl, stir yogurt with dill, mint, garlic and salt until well combined.
  • Serve asparagus hot or at room temperature with yogurt drizzled over top or on the side as a dip!