Friends, can you beleive that this is the first time I have tried roasting asparagus?!? Me either. Grilling it is usually my go-to method. One night when it was raining, I decided against grilling so I tried this roasted asparagus with creamy dill sauce.
If you are an asparagus fan like me, you will come back to this recipe time and time again. I have made it three times already this season and cannot get enough!
It really doesn’t matter how you choose to cook your asparagus, as long as you use the sauce! Roasted is a classic method of cooking vegetables that brings out all their best flavors. Grilled will have a simliar but smokier result and steaming will lend the grassiest most asparagus-y notes.
The sauce is made with yogurt, dill and garlic with a touch of red wine vinegar to add some pop and brightness. You can use this sauce on lots of other things as well. Check out my ideas below!
Variations to the Roasted Aspragus with Creamy Dill Sauce:
- Vinegar: red-wine vinegar is my go-to for the strongest flavor. White wine vinegar would also work, as would lemon juice.
- Cooking method: Try roasted, grilled, or steamed!
- Add crunchy toppings: A crunchy topping is totally optional but adds to the visual appeal. Try sliced almonds, roasted sunflower seeds kernels, or toasted pecans or walnuts!
- What to serve it with: I love to serve asparagus with fish, but you could also try grilled mushroom caps, cauliflower steaks or tofu!
- Other ideas for the sauce: Use it to make pasta salad with tomatoes and cucumber, spoon it over baked fish or grilled mushroom caps, or use it in a veggie stuffed wrap or pita.
- 1 lb asparagus spears, trimmed
- Splash olive oil
- Sprinkle sea salt
- ½ cup whole milk yogurt
- 1 tsp white wine vinegar
- 1 tsp dried or 1 TBS fresh minced dill
- 2 small garlic cloves, minced
- ¼ tsp black pepper
- Preheat the oven to 425 degrees F.
- Toss trimmed asparagus spears with a splash of olive oil and a sprinkle of sea salt. Roast in the preheated oven for 8-10 minutes, or until the spears just start to char. Larger spears will take more time.
- Meanwhile mix together the yogurt, vinegar, dill, garlic and black pepper.
- Spoon or drizzle the creamy dill sauce over the roasted asparagus and serve.
