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Roast Asparagus with Yoghurt and Dill Dip

by Madsy (follow)
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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.

Roast asparagus with greek yoghurt, dill and apple cider vinegar dip
The dip is also really yummy with sauerkraut and cheese, pictured here.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2

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

Preheat your oven to 220°C (425°F).
Break off the very ends of the asparagus stalks, then lay them on an oven tray.
Drizzle over the olive oil and sprinkle over the garlic.
Place in the oven for 10 minutes or until cooked through (you can test with a knife or skewer).
Meanwhile, make the dip. Combine the yoghurt, dill and apple cider vinegar in a small bowl. Mix well, and season with salt.
Serve the asparagus on individual plates and pour over the yoghurt dip. Enjoy!

Roast asparagus with greek yoghurt, dill and apple cider vinegar dip

#Side Dish
#Diabetes Friendly
#Low Carb
I like this Recipe - 5
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