Indiana asparagus has finally arrived! Just when it seemed like winter would never give up its blustery ways, we received word that local asparagus had arrived at Locally Grown Gardens (and just two blocks from our home!). We rushed over and got some that same night.
Nothing makes you want to eat seasonally like the year’s first real produce! This simple preparation will make your taste buds sing with its tart and fresh flavors. You can easily whip up the sauce while the asparagus is cooking and enjoy a fancy brunch or simple dinner in no time (assuming you have hard boiled eggs on hand, of course!).
Asparagus with Greek Yogurt
What You Need
1 bunch of asparagus
7 ounce container Greek yogurt
1 tablespoon fresh parsley, chopped
2 hard boiled eggs
Fresh ground pepper
What To Do
1 Prepare the asparagus by washing and chopping off the tough ends. Cook the asparagus using your favorite method. We cooked ours for about 10 minutes (until tender) on a dry grill pan. Steaming, grilling, or roasting works just fine!
2 While the asparagus is cooking, cut one lemon into wedges and reserve. In a bowl, combine the Greek yogurt with 2 tablespoons of juice from the other lemon. Chop finely about 1 tablespoon of fresh parsley and mix into the sauce. Peel and chop the hard boiled eggs and set aside.
3 When the asparagus is cooked, spritz the spears with a generous amount of lemon juice and sprinkle with kosher salt and fresh ground pepper.
4 Serve immediately – top the asparagus with the yogurt sauce, chopped eggs, and some fresh ground pepper. Garnish with a lemon wedge.