Steamed and cooled in-season asparagus is a great alternative to other dippers for scooping up this tangy dip. When eaten raw or just slightly cooked, asparagus supplies the prebiotics to help nourish the beneficial bacteria in your digestive tract supplied by yogurt. Look for thicker asparagus spears for easier dipping.
Greek yogurt now has some serious competition in the dairy aisle. Made by fermenting milk with cultures and then straining away the liquid, Icelandic-style Skyr yogurt is deliciously thick and also densely concentrated in protein.
1 bunch asparagus, woody ends trimmed
1 cup (250 mL) finely chopped roasted red pepper
1 cup (250 mL) plain Greek or Skyr yogurt
1 tsp (5 mL) toasted sesame oil
1 tsp (5 mL) lemon zest
1 Tbsp (15 mL) fresh lemon juice
1 garlic clove, minced
2 tsp (10 mL) fresh thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne
1/4 tsp (1 mL) black pepper
Toasted sesame seeds, optional
Bring large pot of salted water to a boil. Add asparagus, and blanch for 1 minute, or until bright green. Drain and transfer asparagus to bowl of ice water to cool, and then drain. Alternatively, you can also steam asparagus in a steamer basket. Place asparagus in refrigerator and chill for at least 30 minutes.
In bowl, stir together roasted red pepper, yogurt, sesame oil, lemon zest, lemon juice, garlic, thyme, salt, cayenne, and black pepper.
Serve red pepper dip alongside chilled asparagus spears. Garnish with toasted sesame seeds if you wish.