Asparagus with Creamy Lemon Sauce

Asparagus with Creamy Lemon Sauce
Photo by Tim Hussey

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10-12 Servings

  • 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.
  • from Beth Price of Charleston, South Carolina

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