This orange citrus asparagus has got to make a debut on your table for Easter. Asparagus is like a staple side dish at Easter right? Well, it is at both of our houses and this delicious, light and fresh take is new and fun. It’s meant to be eaten cold which is perfect for spring! The other good news about this recipe is that it’s really easy to make!! If you are still working on your upcoming weekend brunch menu, we strongly suggest you add this one to your list.
Start by making the delicious creamy orange yogurt sauce. All you need to do is add the yogurt, orange juice and honey to a small bowl and whisk it together. Just set it aside and start on the asparagus.
We like to use a vegetable peeler to peel the thick woody ends of the asparagus. This gives it a perfect delicate crunch without the stringy tough skins. It literally takes minutes to complete this part and you’ll be so glad that you did. It’s also really easy to just cook up your asparagus in a saute pan with water. Just bring the water to a boil and lay the asparagus across the pan. You might need to move it around a bit to make sure all the pieces are cooked evenly. Make sure you don’t over cook the beautiful asparagus. These guys are very delicate and can turn to mush very quickly if you don’t pay attention. If you’ve ever had mushy asparagus before, you’ll never make that mistake again. It’s so much better when it’s crisp and al dente!
Another trick is to blanch the asparagus in an ice bath immediately after you cook it. This will keep it really pretty and green and of course, crisp! You get what we are saying here?
Before serving, just plate your asparagus and drizzle it with the orange yogurt sauce, sprinkle with fresh orange zest and top with the sliced almonds. So pretty!! You are gonna love this recipe!
- 1 bunch asparagus
- ¼ C 0% Greek yogurt
- juice of ¼ orange
- zest of 1 orange
- ½ tsp honey
- 1 Tbsp sliced almonds
- Wash and trim ends of asparagus, set aside.
- In a small bowl whisk yogurt, orange juice and honey until combined.
- Boil 1 inch of water in a large rimmed skillet. Add asparagus and boil for approx 2 minutes - don’t over cook, you don’t want the asparagus to become soft. Remove quickly from heat and transfer to a bowl filled with ice water to blanch.
- Drain and pat asparagus dry. Transfer to a serving plate, drizzle with orange yogurt sauce and sprinkle with sliced almonds.