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asparagus with almonds and yogurt dressing
- 2 large eggs
- 1/3 cup whole blanched almonds, Marconas if you can get them
- 1 cup plain yogurt (strained or Greek-style if you can find it)
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 small clove garlic, minced
- 1/4 teaspoon table salt
- 1 tablespoon olive oil
- 1 pounds asparagus spears, tough ends trimmed or peeled
- Salt and freshly ground black pepper
Directions:View on Smitten Kitchen
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