Ingredients
- 1 cup Greek yogurt
- 6 ounces feta cheese, crumbled
- 1 lemon, zest
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 10 medium fresh mint leaves, finely chopped
- 24 asparagus spears, hard ends taken away
Directions
In a small bowl, mix the yogurt, feta, lemon zest, lemon juice, salt and mint. Refrigerate until ready to use.
Over medium to high heat, on a dry griddle, cook the asparagus until tender and cooked through.
Serve the asparagus with the dressing on the side.
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