Grilled asparagus on herbed yoghurt

Smoky asparagus spears served on a bed of zesty, herby yoghurt — the perfect summer side dish.

Less than 30 minutes

Serves 4-6

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Ingredients:

½ cup (125ml) PnP double-cream plain yoghurt
Juice (60ml) of 1 lemon
1 tsp (5ml) each ground cumin and ground coriander
Handful of chopped fresh dill (optional)
Salt and milled pepper
2 packets (250g each) asparagus
Glug olive oil
1 packet (100g) crimson leaf mix
Seed mix of choice, for sprinkling (we used spicy dukkha)

Method

Combine yoghurt, lemon juice, spices and dill.
Season and spread on a platter.
Prepare medium-hot coals (or a hot griddle pan).
Break chalky bottom tips off asparagus (they snap off naturally at the ends) and discard.
Toss asparagus spears in olive oil and season.
Grill asparagus for 8-10 minutes until bright green and well-charred.
Cool slightly, then arrange on top of yoghurt mixture.
Top with crimson leaf mix and sprinkle with seed mix of choice.

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