This is one of my go-to winter lunches. It's so quick and simple to make and is just delicious. I often make a large batch and keep some in a container in the fridge - the next day I can reheat the asparagus in the microwave and pour over the yoghurt dip.
The dip is also really yummy with sauerkraut and cheese, pictured here.
: 5 minutes
: 10 minutes
4 bunches asparagus
1 tbsp olive oil
2 garlic cloves, finely chopped
1 cup Greek yoghurt
2 tbsp fresh dill, finely chopped
1 tbsp apple cider vinegar
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