Best Sauce for Asparagus

The best sauce for asparagus? This creamy lemon yogurt sauce that infuses a zing into every bite! Take it over the top with chopped hard-boiled eggs.

Grilled Asparagus with Lemon Yogurt Sauce

Indiana asparagus has finally arrived! Just when it seemed like winter would never give up its blustery ways, local asparagus arrived at the produce stand 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! Here’s the very best sauce for asparagus will make your taste buds sing with its tart and fresh flavors. You can easily whip up the yogurt sauce while the asparagus is pan roasting. Here’s how to do both!

How to make the best sauce for asparagus

Because recipe is so simple, it’s important that you buy the best quality ingredients that you can. Buy your asparagus when it’s in season for the best flavor, and get it from your local farmers market if possible. Farmers market veggies are picked when the produce is fully ripe, whereas supermarkets often pick fruit and vegetables before they’re ripe to account for shipping time. Meaning, store-bought produce isn’t always the best! So choose wisely.

What are the ingredients in the best sauce for asparagus? Here’s what you’ll need:

  • Full-fat, plain Greek yogurt is the best choice for this sauce, as it has the most flavor and makes for a super creamy sauce.
  • Lemon juice gives the sauce a tang: only use fresh lemon juice squeezed from a lemon! The bottled lemon juice doesn’t hold a candle to the real thing.
  • Lemon zest: If you prefer your yogurt sauce ultra lemony, add a little lemon zest into the mixture (you don’t want to add extra lemon juice, otherwise the sauce will be too thin).
  • Fresh chopped parsley: Don’t skip it! It adds a subtle freshness to this dish and complements the lemon juice beautifully. If you’re in a pinch, you can use dried parsley, but it won’t have the same flavor.
Asparagus recipes

How to pan roast asparagus

An indoor grill pan works perfectly for pan-roasting asparagus to go with this sauce. You can also use a cast iron skillet. It results in tender asparagus that has lovely char marks. This recipe uses no oil, so there will be very little for you to clean up afterwards! Here’s how to do it:

  • Chop off the tough bottom ends of the asparagus.
  • Place the asparagus spears in a dry grill pan or cast iron skillet and cook until tender, about 10 minutes.
  • To get grill marks on your asparagus, flip them only once using tongs during the cooking process. If you’re worried about burning the asparagus, gently lift up one of the spears to see how it looks underneath. If it looks nicely browned, it’s probably time to flip them all over.

Looking for more easy asparagus recipes?

Do you love asparagus? Here are a few more asparagus recipes to use this healthy veggie:

This sauce for asparagus recipe is…

Vegetarian and gluten-free.

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Pan Roasted Asparagus

Best Sauce for Asparagus (& How to Pan Roast It)


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.86 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

The best sauce for asparagus? This creamy lemon yogurt sauce that infuses a zing into every bite! Take it over the top with chopped hard-boiled eggs.


Scale

Ingredients

For the asparagus

  • 1 large bunch of asparagus
  • 1 lemon, cut into wedges
  • Kosher salt & fresh ground pepper

For the lemon yogurt sauce

  • 3/4 cup (7 ounces) plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 2 hard boiled eggs, chopped

Instructions

  1. Pan roast the asparagus: Wash the asparagus. Chop off a few inches from the bottom to remove the tough ends. In a dry grill pan or cast iron skillet, cook the asparagus spears for about 10 minutes until tender, flipping once halfway through the cooking time.
  2. When the asparagus is cooked, remove it to a bowl. Slice a lemon into wedges and spritz the fresh lemon juice into the bowl. Mix it together with kosher salt and fresh ground pepper to taste.
  3. Make the lemon yogurt sauce: In a bowl, combine the Greek yogurt with the fresh the lemon juice and chopped parsley. Add kosher salt and fresh ground pepper to taste. 
  4. To serve, top the asparagus with yogurt sauce and chopped hard boiled eggs. Garnish with a lemon wedge.

  • Category: Brunch
  • Method: Grilled
  • Cuisine: American

Keywords: grilled asparagus, easy asparagus recipe, vegetarian brunch recipe

Last updated: January 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

6 Comments

  • 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
    [email protected]
    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
    Kelly
    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! :)
    http://cookskinny.blogspot.com/

  • Reply
    Marivi
    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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