Asparagus w/ Yogurt, Saffron & Paprika

Asparagus is in season in most locales in April and May, and when they're bursting with flavor, not a lot of work is needed to create a tasty snack. The freshness of asparagus can be determined by the firmness and the health of the flowers (Jacques Pepin trick). In this recipe, the bright and earthy asparagus is complimented by acidic yogurt and deep saffron / smoked paprika flavors. This pairs perfectly with seafood, chicken, pork and more!

Ingredients

Asparagus (bushel) - Crack or cut off the bottoms (at the bottom knuckle).

*Asparagus tip - to avoid the stringiness that happens when asparagus is overcooked, take a vegetable peeler and take off the outer layer.

Olive Oil

Salt

Dressing:

• Yogurt (2.5 oz). (Can add mayonnaise for more tanginess and fat)

• Olive Oil (1 Tbsp)

• Sherry Vinegar (2-3 drops)

• Saffron (5 strings)

• Smoked Paprika (1/2 Tsp)

• Garlic Powder (optional)

• Salt

Steps

Toss the asparagus in olive, salt, black pepper and Smoked Paprika.

Grill, Broil or Bake(400) the asparagus until they're slightly softened, but not overcooked and stringy (they should still be able to snap)