30 min

GF

Roasted Asparagus with Yogurt & Tomato

In the spring, there is no wrong way to eat asparagus. Raw, shaved, steamed, or roasted, which happens to be our favorite. It cooks within minutes and can be eaten on its own or with a drizzle of yogurt, honey, and black pepper. Here is a dressed-up recipe with yogurt tinged with ginger and a sweetish hot tomato chutney.

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Cook Time

30 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 400°F. Trim the bottoms of the asparagus, then rub with salt, black pepper and olive oil and spread on a baking sheet. Roast in the oven for 4 to 5 minutes. They should be cooked but still have a bright green color.

Step 2

Whisk the yogurt with ginger and salt and set aside.

Step 3

In a small frying pan over high heat, warm the olive oil and pop the black mustard seeds, add the garlic and as soon as it turns white, lower the heat, and add the chile powder followed by the tomatoes.

Step 4

Continue cooking the tomato chutney on high heat and add the sugar and salt. Cook for 5 to 7 more minutes or until the sauce around the tomatoes has thickened up a bit.

Step 5

To serve the asparagus, smoosh the yogurt on the bottom of a platter. Place the asparagus on top and spoon the tomato chutney over.

Notes & Variations

Replace the yogurt with hummus or tahini for a plant exclusive option.
The chutney and the yogurt can be made ahead of time and will not only keep well but deepen in flavor after a day or two.

Ingredients

1 bunch green asparagus

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

3/4 cup thick whole milk yogurt

1 tablespoon grated ginger

1/2 teaspoon salt

2 tablespoons olive oil

1 teaspoon black mustard seeds

1 teaspoon minced garlic

1 teaspoon red chile powder

1 cup chopped fresh tomatoes, preferably cherry

1 tablespoon sugar
3/4 teaspoon sea salt

Step 1

Step 2

Whisk the yogurt with ginger and salt and set aside.

Step 3

Step 4

Continue cooking the tomato chutney on high heat and add the sugar and salt. Cook for 5 to 7 more minutes or until the sauce around the tomatoes has thickened up a bit.

Step 5

To serve the asparagus, smoosh the yogurt on the bottom of a platter. Place the asparagus on top and spoon the tomato chutney over.

1 bunch green asparagus

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

3/4 cup thick whole milk yogurt

1 tablespoon grated ginger

1/2 teaspoon salt

2 tablespoons olive oil

1 teaspoon black mustard seeds

1 teaspoon minced garlic

1 teaspoon red chile powder

1 cup chopped fresh tomatoes, preferably cherry

1 tablespoon sugar
3/4 teaspoon sea salt

Notes & Variations

Replace the yogurt with hummus or tahini for a plant exclusive option.
The chutney and the yogurt can be made ahead of time and will not only keep well but deepen in flavor after a day or two.

Tags:

30 min

Tags:

30 min

LET'S HAVE AN ASPARAGUS FEAST.

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