Grilled Asparagus With Jalna Greek Yoghurt & Chili
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Grilled Asparagus With Jalna Greek Yoghurt & Chili
Ingredients
1 cup whole-milk Jalna Greek yogurt
2 tsp. finely grated lemon zest
2 pinch sea salt
2 Tbsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil
1Tbsp. sriracha
1bunch asparagus, trimmed.
3 garlic cloves thinly sliced.
Method
Whisk Greek yogurt, lemon zest and 1 pinch sea salt in a medium bowl until light and fluffy, about 1 minute.
Is a separate mixing bowl whisk lemon juice, olive oil, Sriracha, and 1 pinch sea salt. Set dressing aside.
Heat a grill pan or heavy fry pan over high until very hot. Massage the remaining 2 Tbsp of olive oil over the asparagus, then cook undisturbed, until browned underneath, about 2 minutes. Toss and cook, then add 3 garlic cloves, thinly sliced, during the final minute, until asparagus is browned in spots and crisp-tender and garlic is golden, about 3 minutes. Remove from heat.
Spread reserved whipped yoghurt over a platter; arrange asparagus on top. Drizzle reserved dressing over.
