Recipe by Sue Lau
Makes a fresh and flavorful sauce for spring asparagus.
Top Review by Spice Princess
This was delicious! I did make a couple changes -- I roasted the asparagus in my toaster oven (personal preference -- I think steaming makes it too "moist") and since is was so hot outside I decided that a cold yogurt sauce would be very refreshing, so I just stirred the ingredients together and let it sit awhile for the saffron to infuse with the yogurt. The result was just fabulous! I had a little sauce left over after the asparagus was gone, so I smeared it on my marinated tofu -- very tasty indeed. Thanks so much for sharing, Sue!
- 1 lb fresh asparagus, ends trimmed
- 1 pinch saffron strand
- 3 garlic cloves, minced
- 1⁄2 cup natural Greek yogurt
- 6 -8 fresh mint leaves, chopped
- salt, as desired
- black pepper, as desired