Roasted Asparagus with Chive Yogurt Ranch Dressing

Yield:
4 servings

Preparation Time:
30 min; plus overnight refrigeration

Nothing says Spring like the arrival of fresh asparagus to your local market. Pair it with this tangy and healthy twist on traditional ranch dressing.

Ingredients:

  1. Dressing:
  2. 3/4 cup low fat Greek style plain yogurt
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon onion powder
  5. 1/4 teaspoon freshly ground black pepper
  6. 1/8 teaspoon sea salt
  7. 1 cup low fat buttermilk
  8. 3 Tablespoons fresh chives, finely chopped
  10. Asparagus:
  11. 1 1/2 pounds asparagus
  12. 2 Tablespoons olive oil
  13. 1/4 teaspoon freshly ground black pepper
  14. 1/8 teaspoon sea salt
Directions:

Dressing:
In a medium bowl, whisk together yogurt, garlic powder, onion powder, pepper and salt. Slowly pour in buttermilk, whisking constantly. Mix in chives.

For best results, make dressing ahead of time and let sit in refrigerator overnight.

Asparagus:
Preheat oven to 400 degrees F

Wash and break ends off of asparagus. On a baking sheet with a lip (like a jelly roll pan), place asparagus and drizzle with olive oil. Sprinkle with salt and pepper; toss until fully coated. Cook for 10-12 minutes (depending on size of stalks.) Let cool 5-10 minutes before serving.

For each serving, divide asparagus into six shallow bowls and pour 1/3 cup dressing on top. (Note: there may seem to be a lot of dressing, but asparagus will absorb some of the liquid.)

Image and Recipe Courtesy of Midwest Dairy Association


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