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.
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.
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
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.
Tags:
30 min
GF
Tags:
30 min
GF
LET'S HAVE AN ASPARAGUS FEAST.
It'll become your favorite veggie after making these dishes!
GREEN GOODNESS
