Name: Asparagus with dill yoghurt dressing and egg
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: european
Ingredients: 2 eggs, at room temperature; 2 bunches asparagus, ends trimmed; 90g (1/3 cup) low-fat natural yoghurt (99.8% fat free, Pauls brand); 20.00 ml chopped fresh dill; 21.00 gm fresh lemon juice; 2 tsp white wine vinegar; Salt & freshly ground black pepper

Asparagus with dill yoghurt dressing and egg

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Asparagus with dill yogurt and eggs - a fresh and delicious breakfast twist.

Ingredients:

2 eggs, at room temperature
2 bunches asparagus, ends trimmed
90g (1/3 cup) low-fat natural yoghurt (99.8% fat free, Pauls brand)
20.00 ml chopped fresh dill
21.00 gm fresh lemon juice
2 tsp white wine vinegar
Salt & freshly ground black pepper

Instructions:

Place eggs in a small saucepan filled with cold water. Bring to a high boil. Reduce heat to medium and simmer gently, uncovered, stirring occasionally, for 6 minutes. Drain, cool under cold running water, peel, and roughly chop.
Heat a large frying pan of water over high heat until boiling. Add asparagus and cook for 2 minutes until vibrant green and tender-crisp. Then, cool them down under cold running water and drain.
Prepare the flavorful dill yoghurt dressing by mixing yoghurt, dill, lemon juice, and vinegar in a small bowl. Adjust seasoning to taste with salt and pepper.
Drizzle the dressing over the asparagus and sprinkle with egg before serving.

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