- 2 pounds asparagus, trimmed
- Water
- 1 cup nonfat plain yogurt or tofu yogurt
- 3 tablespoons tahini
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Cook asparagus: Bring a pan of salted water to a boil over high heat. Add trimmed asparagus and cook until tender, but still very green, about 3-5 minutes.
- Drain asparagus quickly and rinse with cold water to stop the cooking process. Drain well again and dry with paper towels before arranging on a serving plate.
- Make dressing: Combine all ingredients in a small bowl and whisk until smooth. Chill until ready to serve
- Drizzle the dressing, to taste, over the asparagus spears just before serving.
Make 8 servings