Asparagus With Yogurt

This is an Eastern European asparagus dish, and there’s a very good chance that the yogurt was originally made from yak’s milk. I wish you luck in trying to reproduce that!

As a starter for 4 – or an adventurous accompaniment to roast meat – you need:

700g asparagus, trimmed and peeled
1 clove garlic
300mls yogurt
pinch salt
1 hard boiled egg
1tbs snipped chives

Cook the asparagus by putting it in a microwave bag with 1 tsp of water. Make sure that each asparagus spear is lying flat on the turntable and that the thick ends are pointing outward, towards the rim of the dish. Twist and fold the neck of the bag under the asparagus.

Cook them like this, on HIGH for 4 minutes exactly. Allow to cool a little before removing from the bag to avoid steam burns.

Meanwhile make the sauce by crushing the garlic, mashing it with the salt and then adding the yogurt. Beat well and spoon over the warm – not hot – asparagus.

Grate the egg over this and scatter the chives decoratively.

Serve at once.

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