Prepare this in spring when asparagus is abundant. This recipe is best served warm out of the oven .
Serves four
1 pound fresh asparagus
1 tbsp olive oil
Salt and pepper to taste

Dressing
1 small garlic clove, minced
¼ tsp salt
3 tbsp lemon juice
2 tbsp olive oil
3 tbsp plain yogurt (Use Greek yogurt for great results)
Sugar- just a pinch

1. Preheat oven to 350F.
2. Wash asparagus and snap or cut off about ½ inch of the stem to remove the tough ends Pat dry place in a plastic bag and toss with the olive oil and season with salt and pepper. Place on a baking sheet lined with foil (to make clean up easier) and arrange asparagus is in one layer. Roast in the preheated oven 25 minutes, stirring once half way through cooking time.
3. While asparagus roasts make the dressing: Mash garlic with the salt in a bowl until the salt is “dissolved”. Add lemon juice, whisk in olive oil, then yogurt, and a pinch of sugar. Remove asparagus from oven when cooking time is complete, cool for five minutes and pour dressing over warm asparagus before serving.

Recipe adapted from Healthy Kitchen, Healthy Lives CIA Conference 4/09
Nutrition per serving: Calories 123, Fat 10.4 g, Saturated Fat 1.6 g, Cholesterol 1 mg, Sodium 158 mg, Carbohydrate 6.5 mg, Fiber 2.4 g, Sugar 3.2 g, Protein 3.2 g.

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