A fast and easy side dish recipe, asparagus is roasted until tender and served with a creamy cucumber yogurt tzatziki dipping sauce.
Asparagus season is one of my favorite times of the year. Not only is it one of the first indications of spring but it is a sign that warmer temps are ahead which always makes this Michigan gal happy!
When shopping for asparagus, look for spears that are bright in color and firm to the touch. The thickness of the stem doesn’t matter so much as the color and firmness. Kroger had a beautiful selection of fresh asparagus recently so I grabbed two bunches.
For a fast and easy side dish recipe, I decided to drizzle the asparagus in olive oil and sprinkle with salt and pepper before roasting in a hot oven until golden brown.
As the asparagus cooks, the natural sugars begin to caramelize resulting in a smoky, slightly sweet side dish. To complement the flavors of the asparagus, I like to serve it with a cool and creamy tzatziki sauce made with cucumbers, dill and garlic.
As an added bonus, if you’re feeding little ones like I am the dipping sauce is a great way to cool down the asparagus and prevent burnt tongues at mealtime.
Your fork is waiting.
Roasted Asparagus with Tzatziki Sauce
- 2 bunches asparagus trimmed
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 2 tablespoons lemon juice
- 4 servings Greek Tzatziki Sauce with Garlic and Dill
- Pre-heat oven to 425 degrees and line a baking sheet with foil. Toss trimmed asparagus in olive oil, salt and pepper and place on prepared baking sheet in a single layer. Roast until tender and caramelized, about 12-15 minutes.
- While asparagus is roasting, prepared the tzatziki sauce; set aside until ready to serve.
- Drizzle roasted asparagus with fresh lemon juice before serving with tzatziki sauce.