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!