Spring Asparagus & Yoghurt Dressing

One of the joys of spring is the produce of asparagus. So good for us,  rich in vitamins A, C, E, K and folate and fibre.  It's also high in antioxidants like glutathione, flavonoids, and polyphenols, and provides minerals such as potassium, iron, and copper. These nutrients support various health benefits, including improved digestion and gut health, reduced blood pressure, and antioxidant protection against oxidative stress and cell damage.

Two of the absolute easiest ways to cook asparagus is to steam, or to sauté it in a heavy pan with a little olive oil.

If sautéing, the key is to get the pan hot and to avoid overcrowding the asparagus, you want to sear the stalks quickly so that they get a charred, woody flavour before they get too soft. 

Serve the asparagus with a caraway yoghurt dressing for some freshness. 

Ingredients:

• 15 ml extra virgin olive oil
• 1/2 teaspoon coarsely ground caraway seed 
• 1/2 teaspoon diced fresh thyme leaves
• 120 ml full-fat plain yogurt
• Large pinch fresh lemon zest, from about 1/4 lemon
• 1/4 tsp salt and freshly ground black pepper

Method:

Heat oil in a medium frying pan, over medium-high heat. Add caraway and cook, stirring, until seeds start to pop and release a toasty aroma - about 30 seconds.

Immediately add thyme and stir until fragrant, about 30 seconds longer.

Pour the oil into a medium bowl and add the yoghurt. Stir in lemon zest and season with salt and pepper. Serve immediately or chill in the refrigerator before serving.