Asparagus Ribbons with Creamy Herb Dip: A Fresh, Elegant Starter Recipe

Asparagus pairs beautifully with drinks, and this simple yet sophisticated recipe proves it. As seasoned culinary experts, we've refined this dish for effortless entertaining.

Ingredients
Serves 4 as a starter
Prep time: 20 minutes

• 8 green asparagus spears
• 8 white asparagus spears
• 2 slices white bread
• 1 tbsp butter
• 2 tbsp mixed seeds and kernels (e.g., linseed, buckwheat, and chopped pumpkin seeds)
• 1 handful chervil
• ½ handful mixed garden herbs (e.g., parsley and tarragon)
• 200 g yogurt
• Lemon juice, to taste

Preparation
Wash the asparagus and trim the woody ends. Use a vegetable peeler to create thin ribbons from the spears. Remove the crust from the bread and dice into small cubes. Melt the butter in a pan over medium heat, then toast the bread cubes with the seeds until golden. Transfer to a plate to cool. Pick the chervil leaves. Finely chop half the chervil with the garden herbs. In a bowl, whisk the yogurt with lemon juice, stir in the chopped herbs, and season with salt and pepper to taste. Arrange the asparagus ribbons on four plates, scatter with the cooled croutons, seed mixture, and remaining chervil leaves. Serve the herb dip in small bowls alongside.

Enjoy your meal!

Craving more asparagus inspiration? Check out the May issue of Santé magazine.

Recipe and image: BeeldigBeeld/StockFood