I’m so happy that it’s asparagus season. One of the first foods that gets me excited about the start of spring is the appearance of fresh asparagus. Just as spring is a time of new beginnings, asparagus is one of those veggies that I love to experiment with during this time of year.
My green goddess dressing is sent straight from heaven, it is so easy to make and you can literally put it on anything.
INGREDIENTS
250g of asparagus, thoroughly washed
Olive oil
Sea salt & black pepper
For the dressing:
1 cup plain full cream yogurt
1 globe of garlic
80g fresh basil leaves
The juice and zest of 1 large lemon
Extra virgin olive oil
Sea salt & black pepper
METHOD
Serves 5 people
Preparation 10 minutes
Cooking time 25 minutes
Preheat the oven to 230°C.
Place a small pot of boiling water on high heat. Blanch the garlic for 3 minutes. Then place the garlic in some tinfoil with sea salt, black pepper and a drizzle of olive oil. Roast in the oven for 20 minutes.
In a food processor add the yogurt, lemon zest and juice, basil leaves, sea salt and black pepper. Blitz until smooth. Once the garlic has finished roasting, squeeze out the gooey goodness and place in the processor (I used about 4 roasted cloves in total, but you can always add more) add 1 tbsp of extra virgin olive oil. Taste to adjust the flavours, it might need more lemon juice and salt.
Place a large pot on high heat, pour in boiling water and add a pinch of salt, boil the asparagus for 3 minutes. Then transfer to an ice bath. Place the asparagus back into the pot, add a splash of drizzle with olive oil, sea salt and black pepper. Drizzle the dressing over the asparagus and you’re good to go ❤
