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!