Asparagus Spears with Mustard Yoghurt

by Jacqueline Alwill




You'll need

  • 1 bunch asparagus spears, ends trimmed
  • ½ teaspoon coconut or grapeseed oil
  • 1/3 cup five:am natural yoghurt
  • 1tsp Dijon mustard
  • pinch of sea salt
  • ¼ cup toasted hazelnuts, roughly chopped
  • ¼ cup picked chervil or herbs of choice

Here's how

  1. Warm a large frypan or skillet on high heat and melt oil.
  2. Add asparagus spears and cook 5minutes, tossing occasionally to ensure an even colour.
  3. Whilst asparagus are cooking, in a small bowl mix together five:am natural yoghurt, Dijon mustard and sea salt.
  4. Remove asparagus from pan and place on plate, then gently drizzle the Dijon yoghurt across the asparagus.
  5. Top with hazelnuts and chervil (or herbs of choice) and serve with a good grind of black pepper.

About the Author

Jacqueline Alwill

Jacqueline is a qualified nutritionist, personal trainer, mother and utterly passionate about everything health, food and life. She is committed to providing the nutrition support and education you need to give your health a makeover, feel radiant and put an energetic bounce into your... Read Full Bio

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