Roasted Asparagus Bundles with Lemon-Dill Yogurt
A quick spring appetizer featuring in-season asparagus in Washington, wrapped in prosciutto-style savory flavor using ham steak and finished with lemon and dill yogurt. Elegant, salty, and bright.
Ingredients
- Green Asparagus 1 bunch 4.99
- Niman Ranch Smoked Uncured Ham Steak, 8 OZ 4 oz, cut into thin strips 5.66
- PRODUCE Lemon 1/2 lemon 0.89
- PRODUCE Organic Dill Bunch 2 tablespoons chopped 2.49
- Pantry plain yogurt 1/3 cup
- Pantry olive oil 1 tablespoon
- Pantry black pepper to taste
Instructions
- Preheat oven to 425°F.
- Trim the woody ends from the asparagus.
- Wrap 2 to 3 asparagus spears together with a strip of ham steak; make 6 small bundles.
- Place on a sheet pan, drizzle with olive oil, and roast for 12 to 15 minutes until the asparagus is tender and the ham edges crisp.
- Mix yogurt with chopped dill, 1 teaspoon lemon juice, a little lemon zest, and black pepper.
- Plate the bundles neatly and serve with the lemon-dill yogurt for dipping.
Cook time: 25 minutes
Estimated cost: $9-12
Health notes: Light appetizer; rich in fiber and vitamins from asparagus with moderate protein.
Drink pairing: Sauvignon Blanc