The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Asparagus with Creamy Lemon Sauce


48 asparagus spears

1 tablespoon salt

⅓ cup freshly squeezed lemon juice

½ cup Greek yogurt

¼ cup cucumber, peeled and seeded, roughly chopped

3 green onions, white and tender green parts, roughly chopped

1 cup mayonnaise

1 teaspoon honey

Salt and white pepper


  1. Trim woody ends of asparagus. Bring a pot of water to a boil and add 1 tablespoon salt. Place asparagus in boiling water and cook for 3 to 5 minutes. Stalks should be crisp tender and bright green.
  2. While asparagus is cooking, fill a large bowl with ice and water. Drain and plunge the asparagus in the bowl of ice water to stop cooking process. When cool, dry and place in the refrigerator until needed.
  3. Place remaining ingredients in a food processor and process until smooth. Season to taste with salt and white pepper. Chill at least one hour, preferably overnight. Keep refrigerated until ready to serve.
Print Recipe