Roasted Asparagus with Creamy Yogurt Ranch Dressing

Roasted Asparagus with Creamy Yogurt Ranch

Springtime means asparagus is in season.  My family always enjoys roasted asparagus for a quick side dish.  We eat it right from the oven or drizzled with balsamic glaze.  And now, thanks to Midwest Dairy, we are also enjoying our roasted asparagus topped with delicious Chive Yogurt Ranch Dressing.   This dressing is very versatile.  Just last night, we enjoyed it in a cucumber and tomato salad (Combine 1 peeled and sliced cucumber with 1 cup halved cherry tomatoes in a medium bowl.  Top with desired amount of dressing.)

Back to asparagus…here is the recipe!

Roasted Asparagus with Creamy Yogurt Ranch Dressing (serves 4-6)


3/4 cup low-fat plain Greek yogurt

1 cup low-fat buttermilk

1/4 teaspoon each: garlic powder, onion powder, ground pepper

1/8 teaspoon salt

1/4 cup fresh chives, finely chopped

Combine yogurt with garlic and onion powder, ground pepper, and salt in a medium bowl.  With a whisk, slowly blend in buttermilk.  Mix in chives.  Chill or use immediately.


1-1/2 pounds fresh asparagus, trimmed and cleaned

1 tablespoon olive oil

Salt and freshly ground pepper

Preheat oven to 450 degrees.  Toss asparagus spears with olive oil and place on baking sheet.  Grind salt and pepper over the spears and roast for 5-7 minutes until the spears are bright green and tender crisp.  Remove immediately from oven and allow to cool.

When asparagus has cooled to warm or room temperature, serve the asparagus on a platter topped with the desired amount of dressing.  Enjoy!


Asparagus & National Nutrition Month!

National Nutrition Month

March is a month I definitely enjoy. Besides the coming of spring (although, as I am typing, it is snowing outside), there are many things to celebrate:  St. Patrick’s Day, March Madness and National Nutrition Month.  The theme of this year’s National Nutrition Month is ‘Enjoy the Taste of Eating Right’ and that’s just what we do at Myplate2yours!

Spring Asparagus

Today’s recipe celebrates much of what March has to offer.  Broiled Asparagus with Balsamic Vinegar boasts a taste of spring, a terrific nutritional profile (especially rich in fiber, folate, and vitamin K), and it’s even green for St. Patrick’s Day.  From the time you grab the asparagus from your fridge, this dish will be on the table in less than 10 minutes.  Here’s the recipe:

Broiled Asparagus with Balsamic Vinegar

1 bunch asparagus spears, washed and trimmed of woody end (1-2 inches cut from bottom)

Olive oil, salt and freshly ground pepper

1 tablespoon balsamic vinegar

Preheat broiler.  Place asparagus spears on a baking sheet.  Lightly spritz with olive oil (or use a pastry brush).  Season with salt and pepper.  Drizzle balsamic vinegar over spears.  Place under broiler (about 4 inches from heating element) for 3-5 minutes (until asparagus turns bright green and some brown spots just begin to appear).  Immediately remove from heat and place spears on a serving plate.  Enjoy!