Asparagus is one of my first choices when I’m looking for a quick, healthy side-dish. My favorite preparation is simply tossed with balsamic and soy sauce, then roasted for a few minutes in the oven. That’s great for fall and winter, but in Atlanta in the summer I avoid turning on the oven whenever possible. I’ve been grilling a lot lately and have tried cooking asparagus this way on the grill – wrapped up in foil packets – but it’s too easy to over-cook and I can never quite manage to keep the sauce from leaking out of the foil.
Tonight I decided to try something different, and terrifically simple. I just tossed the asparagus (rinsed and ends trimmed) in a drizzle of olive oil, kosher salt, and pepper. While I was grilling bison burgers, I spread out the spears horizontally across the grate and cooked them for about 6 minutes, turning them a few times so that they cooked evenly.
I know I should enjoy the taste of fresh green vegetables on their own, but I really wanted a nice sauce to go with the asparagus. I like mayonnaise-based sauces, but have learned that adding just a little bit of mayonnaise to plain yogurt and a few other ingredients results in a good – much healthier – sauce. I looked around my fridge and stirred this together (with enough left over for tomorrow night’s dinner):
- 2 Tablespoons low-fat (or non-fat) plain yogurt – preferably greek yogurt, since it is thicker.
- 1 Tablespoon mayonnaise
- 2 Tablespoons lemon juice
- 2 Tablespoons capers, minced – I don’t drain mine very carefully because I wanted some of the salty, vinegary taste from the brine in the sauce
Stir the ingredients together, then serve over asparagus or any green vegetable.