Important: You must be 19 years of age to purchase alcohol.
View Cart

Choose Home Delivery and get your products delivered in 3-5 business days! Need it sooner? Choose Same-Day Pickup, available at 190+ stores.

Roasted Asparagus with Spring Herb Yogurt

Spring 2011
201102001.jpg
food and drink

BY: Heather Trim

This yogurt sauce is popular throughout Turkey and served with most vegetables, kebabs and bread, too. Although dried mint is often used, here in Ontario mint grows in abundance in the spring, so use fresh or dried.

1 bunch asparagus, about 1 lb (500 g)
2 tsp (10 mL) olive oil
Salt and pepper
1 cup (250 mL) thick Balkan or Greek-style plain yogurt (see TIP)
¼ cup (50 mL) fi nely chopped dill
1 tbsp (15 mL) fi nely chopped fresh mint, or 1 tsp (5 mL) dried
1 garlic clove, minced
¼ tsp (1 mL) salt

1. Preheat oven to 400°F (200°C). Rinse asparagus then snap off and discard tough ends. Place on rimmed baking sheet and drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Roast until tender, 4 to 6 minutes depending on thickness.

2. Meanwhile, in a medium bowl, stir yogurt with dill, mint, garlic and salt until mixed.

3. Serve asparagus hot or at room temperature with yogurt drizzled overtop or on the side as a dip.


Serves 4 to 6

TIP : If you can’t find rich-tasting Balkan or Greek-style yogurt or wish to use a lower-fat yogurt, make your own thick yogurt. Line a sieve with cheesecloth and set over a bowl. Put yogurt into the sieve to drain. Refrigerate for at least an hour or overnight. Discard liquid in bowl and use thickened yogurt. 1 cup (250 mL) yogurt will yield about ⅔ cup (150 mL) thickened, depending on yogurt used

What to Serve

LCBO#:223610
$16.95  
201102001.jpg
food and drink

Roasted Asparagus with Spring Herb Yogurt

Spring 2011

BY: Heather Trim

This yogurt sauce is popular throughout Turkey and served with most vegetables, kebabs and bread, too. Although dried mint is often used, here in Ontario mint grows in abundance in the spring, so use fresh or dried.

1 bunch asparagus, about 1 lb (500 g)
2 tsp (10 mL) olive oil
Salt and pepper
1 cup (250 mL) thick Balkan or Greek-style plain yogurt (see TIP)
¼ cup (50 mL) fi nely chopped dill
1 tbsp (15 mL) fi nely chopped fresh mint, or 1 tsp (5 mL) dried
1 garlic clove, minced
¼ tsp (1 mL) salt

1. Preheat oven to 400°F (200°C). Rinse asparagus then snap off and discard tough ends. Place on rimmed baking sheet and drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Roast until tender, 4 to 6 minutes depending on thickness.

2. Meanwhile, in a medium bowl, stir yogurt with dill, mint, garlic and salt until mixed.

3. Serve asparagus hot or at room temperature with yogurt drizzled overtop or on the side as a dip.


Serves 4 to 6

TIP : If you can’t find rich-tasting Balkan or Greek-style yogurt or wish to use a lower-fat yogurt, make your own thick yogurt. Line a sieve with cheesecloth and set over a bowl. Put yogurt into the sieve to drain. Refrigerate for at least an hour or overnight. Discard liquid in bowl and use thickened yogurt. 1 cup (250 mL) yogurt will yield about ⅔ cup (150 mL) thickened, depending on yogurt used

Back To Top