Rachel Getting Hungry: Asparagus With Yogurt Dressing
Posted May 25 2010 9:52am
In the effort of embodying French Women Don’t Get Fat for my May goal , I’ve been cooking several different recipes from the book and the sequel!
A couple of weeks ago, a friend of mine sent me a fab recipe from Mireille Guiliano via NY Mag. It sounded like my kinda recipe, so I had to get right on it. Since asparagus won’t be in season much longer and basil is just coming into season, I suggest you get right on it too! I made a couple changes and substitutions but I think you’ll dig.
Ingredients (Serves one…for several days!)
1 pound asparagus
1/2 cup coarsely chopped fresh basil
3/4 cup 2 percent Greek yogurt
Salt and freshly ground pepper
1/2 tbsp unsalted butter
1 teaspoon walnut oil
It actually calls for hazelnut oil but I thought it said walnut which is why I was so excited to make it…I had totally just bought walnut oil at Whole Foods on an impulse buy!
It was only $3, so a pretty cheap impulse buy, and the nutty flavor it adds here is so worth it!
This Is How We Do It
You can make this whenever, but I think the dressing is a good make-ahead recipe! So…toss four stalks of asparagus in boiling water for one minute and then submerge in an ice bath (i.e. “blanch”). Once they are cool, chop them into little pieces and stir together with the basil and yogurt.
Then just cover the dressing and let it chill in the fridge!
When you’re ready to eat, take out as much asparagus as you’d like and clean and trim the stalks. (“Clean and trim”…good grief, sounds like it’s a bikini line, not a veggie. Anyway…) Heat a skillet and add the butter (you may need more if you’re serving more people) and when it’s melted, add the asparagus and saute for a few minutes. Season with salt and pepper to taste.
Then just drizzle the walnut oil over the asparagus and top with a couple spoonfuls of the dressing!
I actually don’t know why anyone would not want to eat like this?!
Seriously, it’s so simple but because it’s fresh and delicious, it feels so elegant. I had it with fried eggs for lunch and it was dreamy. There’s really nothing like fresh basil. This is a total farmer’s market delight and would be great on any green veggie or as a dip at parties. Make it, s’il vous plait!