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Asparagus Spears with Yogurt-Herb Dip

Updated: May 8

Greenmarket Recipe Series

DID YOU KNOW: It takes asparagus about three years to grow? Meaning that it will usually be about three years from planting before you can start to harvest fresh asparagus to eat.

Asparagus is also full of vitamins C and E, which helps keep your heart and skin healthy, in addition to calcium for healthy bones!


Equipment:

1 tray of ice cubes

Sharp knife and cutting board

1 pound asparagus*

½ cup low-fat plain yogurt

1 teaspoon finely chopped chives

1 teaspoon finely chopped flat-leaf parsley

¼ teaspoon salt *

Ingredients available seasonally at your neighborhood Greenmarket

Instructions:

1. With the help of an adult, bring a large pot of water to a boil. While the water is heating, fill a bowl with water and add the ice cubes.

2. Hold each asparagus spear at both ends. Gently bend the stem end until it breaks- it will snap at a natural point. Slip the spears into the boiling water and cook until the color is vibrant 3-4 minutes. Drain the spears and put them in ice water. Let them sit in the ice water until chilled, about 10 minutes. Remove the spears from the water and pat dry.

3. In a small bowl, combine the yogurt, chives, parsley, and salt. Mix well with a fork.

4. Arrange the asparagus on a platter. Place the bowl of dip at one end of the platter and serve.

Serves 4-6 people.

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