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How to make Asparagus with dill yoghurt dressing and egg

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 2 eggs, at room temperature
  • 2 bunches asparagus, ends trimmed

Dill yoghurt dressing

  • 90g (1/3 cup) low-fat natural yoghurt (99.8% fat free, Pauls brand)
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons white wine vinegar
  • Salt & freshly ground black pepper

Method

  • Step 1 Place eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 6 minutes. Drain and cool under cold running water. Peel and roughly chop.
  • Step 2 Meanwhile, bring a large frying pan of water to the boil over high heat. Add asparagus and cook for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Step 3 To make the dill yoghurt dressing, combine yoghurt, dill, lemon juice and vinegar in a small bowl. Taste and season with salt and pepper.
  • Step 4 Serve the asparagus drizzled with the dressing and sprinkled with egg.