Asparagus with Yogurt Dip
Rinse the asparagus, peel the lower third and cut off the ends. Bundle the spears and tie with chives.
Blanch the asparagus in salted water for 10-12 minutes until al dente.
Meanwhile, for the dip, mix the yogurt with the lemon juice and cream and season with salt and pepper. Transfer to a bowl and shower with chopped onion.
Lift out and drain the asparagus and serve with the yogurt dip.