Spring is here and so is the grass…..we pick ours daily, forcing us to be creative with cooking methods. When making the Greek chicken I came up with this version of asparagus too. It is wonderful!
- Grill pan
- Lemon flavored olive oil ( or lemons and olive oil)
- A bunch of cleaned and trimmed asparagus
- 1-2 teaspoons Greek seasoning
- Plain Greek yogurt 1 cup
- 1/2 lemon squeezed
- 1/4 teaspoon dry mint crushed
- 1/4 teaspoon dry dill crushed
Heat grill pan, place grass in a bag or a flat dish and toss with olive oil. Sprinkle 1/2 Greek seasoning, mint and dill on and toss. When pan is hot place grass on and cook, tossing once in awhile so it does not burn. In a bowl mix yogurt and the other half of Greek seasoning. Put in refrigerator and save for later. When grass is tender and cooked for your desired doneness, squeeze lemon juice over it. Serve on a plate with the yogurt sauce on the side.
If you like add more seasoning for a stronger flavor to the yogurt.