6 In Brunch/ Main Courses

Asparagus with Greek Yogurt

Asparagus with Greek Yogurt

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!).

Asparagus with Greek Yogurt
Serves: 4
What You Need
  • 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
What To Do
  1. Prepare the asparagus by washing and chopping off the tough ends. In a dry grill pan, cook for about 10 minutes until tender.
  2. 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.
  3. Peel and chop the hard boiled eggs and set aside.
  4. When the asparagus is cooked, add the remaining fresh lemon juice and sprinkle with kosher salt and fresh ground pepper.
  5. To serve, top the asparagus with yogurt sauce, chopped eggs, and fresh ground pepper, and garnish with a lemon wedge.



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  • Reply
    Lindsay @ Pinch of Yum
    April 25, 2011 at 7:03 am

    I can’t wait for our farmer’s markets to open!! :) This looks beautiful and springy and fresh. And I love the simplicity.

  • Reply
    An Alaskan Cooks | Alaska Food and Wine
    April 25, 2011 at 3:35 pm

    You’ve given me a serious case of “Farmer’s Market Envy” with your lovely asparagus recipe. It’s far too early for any fresh locally-grown veggies here in Alaska, so I’ll have to live vicariously for now. Thanks for sharing!

  • Reply
    Parsley Sage
    April 25, 2011 at 4:33 pm

    Oh man, that looks tasty! Love the use of greek yogurt. Well done :)

  • Reply
    April 25, 2011 at 5:00 pm

    Perfect recipe for the day after Easter! Luckily I have all this stuff in my fridge at home. I can’t wait to try it!

  • Reply
    April 27, 2011 at 9:51 pm

    Wow your pictures never cease to amaze me and this looks absolutely delicious! So glad to be a new follower of your blog! :)

  • Reply
    May 14, 2012 at 5:49 pm

    This was a cinch to make and I love adding veggies to breakfast – but I went way overboard on the lemon, lol! I squeezed two instead of one and the lemon was all I could taste. I will definitely be trying this one again though :)

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