White Asparagus with Herb Yogurt
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Of course, this deliciously light spring dish also works really well with green asparagus instead of white. This not only reduces the cooking time of the vegetables to about 8 minutes, but also the folic acid content is higher with green asparagus. The vitamin is important for blood formation and cell renewal, among other things.
Peel the asparagus and snap off the woody ends. Bring a large pot of salted water to a boil with the sugar and lemon juice. Add the asparagus, reduce the heat and simmer for 20 minutes, until fork-tender.
Trim the arugula, salad burnet, chives and cress, rinse and spin dry. Set some aside for garnish and chop the rest. Mix with the yogurt, add the lemon juice and season with salt and pepper.
Drain the asparagus and arrange on serving plates. Drizzle the yogurt sauce over top and serve sprinkled with the remaining herbs.