If asparagus wasn’t your cup of tea as a child, then this is the recipe that will turn everything around. Crunchy, grilled asparagus spears and a tangy mustard yoghurt dressing… healthy, light and absolutely delicious!
1 bunch asparagus spears, ends trimmed
_ teaspoon coconut or grapeseed oil
1/3 cup five:am natural yoghurt
1tsp Dijon mustard
pinch of sea salt
_ cup toasted hazelnuts, roughly chopped
_ cup picked chervil or herbs of choice
1. Warm a large frypan or skillet on high heat and melt oil. Add asparagus spears and cook 5minutes, tossing occasionally to ensure an even colour.
2. Whilst asparagus are cooking, in a small bowl mix together five:am natural yoghurt, Dijon mustard and sea salt.
3. Remove asparagus from pan and place on plate, then gently drizzle the Dijon yoghurt across the asparagus.
4. Top with hazelnuts and chervil (or herbs of choice) and serve with a good grind of black pepper.