Asparagus is one of the first vegetables that signals the start of spring. It is low in calories and a great source of B-vitamins.
1 cup plain Greek yogurt
1 clove garlic, finely grated
1 tbsp finely minced chives or dill
1 lemon, zested
Prepare a large pot of boiling salted water, and fill a large bowl with ice water. The pot and bowl should be wide enough that the asparagus will lay flat while cooking. Add the prepared bunch of asparagus to the boiling water and cook for 1 minute. Immediately remove the asparagus with tongs and cool quickly by plunging them into the reserved bowl of ice water. This stops the cooking process. After about 3 minutes, drain the asparagus and refrigerate the spears until ready-to-serve.
Meanwhile, in a medium bowl, take 1 cup of plain Greek yogurt and stir-in garlic, herbs and lemon zest. Season with salt and pepper. Serve the whole asparagus spears alongside the herb dip.