Roasted Asparagus with Chive Yogurt Ranch Dressing
March 22, 2010 in Recipes, Sides, Vegetarian
Ingredients
- For dressing:
- 3/4 cup low-fat Greek style plain yogurt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground pepper
- 1/8 teaspoon kosher salt
- 1 cup low-fat buttermilk
- 3 tablespoons fresh chives, finely chopped
- For asparagus:
- 1 1/2 pounds asparagus
- 2 tablespoons olive oil
- 1/4 teaspoon ground pepper
- 1/8 teaspoon kosher salt
Preparation
- In medium bowl, whisk together yogurt, garlic powder, onion powder, pepper and salt. Slowly pour in buttermilk, whisking constantly. Mix in chives. For best results, make dressing ahead, and let sit in refrigerator overnight.
- Preheat oven to 400°F. Wash and break ends off asparagus. On a baking sheet with a lip (like a jelly roll pan), place asparagus and drizzle with olive oil. Sprinkle with salt and pepper; toss until fully coated. Cook for 10 to 12 minutes (depending on size of stalks.) Let cool 5 to 10 minutes before serving.
- For each serving, divide asparagus into six shallow bowls and pour 1/3 cup dressing on top. (Note: it may seem like a lot of dressing but asparagus will absorb some of the liquid.)
Serves
Servings 4
