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 Easter or Mother’s Day brunch, or a simple dinner in no time (assuming you have hard boiled eggs on hand, of course!).
- 1 bunch of asparagus
- 2 lemons
- 7 ounce container Greek yogurt
- 1 tablespoon fresh parsley, chopped
- 2 hard boiled eggs
- Kosher salt
- Fresh ground pepper
- Prepare the asparagus by washing and chopping off the tough ends. In a dry grill pan, cook for about 10 minutes until tender.
- While the asparagus is cooking, cut 1 lemon into wedges and reserve, then juice the other lemon. In a bowl, combine the Greek yogurt with 2 tablespoons of juice. Finely chop 1 tablespoon of fresh parsley and mix into the yogurt.
- Peel and chop the hard boiled eggs and set aside.
- When the asparagus is cooked, add the remaining fresh lemon juice and sprinkle with kosher salt and fresh ground pepper.
- To serve, top the asparagus with yogurt sauce, chopped eggs, and fresh ground pepper, and garnish with a lemon wedge.