Versatile asparagus can be served raw or cooked

Published: Thursday, June 12, 2014 at 12:08 PM.

1 teaspoon lemon zest

½ cup plain Greek yogurt

Pinch of salt and fresh ground black pepper, to taste

¼ cup fresh basil leaves, finely chopped

In a small bowl whisk together lemon juice, lemon zest, yogurt, salt and pepper. Whisk until smooth; stir in basil. Use this dressing as a dip for the fresh asparagus.

Add to a crudité plate of fresh carrots, bell pepper sticks, trimmed string beans, cucumber slices, and/or celery sticks, along with the asparagus pieces.

If desired, asparagus may be steamed for 3-5 minutes until bright green and crisp tender, immediately rinse under cold water, to stop cooking, drain, pat dry with paper towels and serve.



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