Asparagus with dill yoghurt dressing and egg

Spring-fresh asparagus gets a makeover with tangy dill yoghurt and egg in this winning breakfast.

Place eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 6 minutes. Drain and cool under cold running water. Peel and roughly chop.
Meanwhile, bring a large frying pan of water to the boil over high heat. Add asparagus and cook for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
To make the dill yoghurt dressing, combine yoghurt, dill, lemon juice and vinegar in a small bowl. Taste and season with salt and pepper.
Serve the asparagus drizzled with the dressing and sprinkled with egg.

Source

2 eggs, at room temperature

2 bunches asparagus, ends trimmed

90g low-fat natural yoghurt

1 tbsp chopped fresh dill

1 tbsp fresh lemon juice

2 tsp white wine vinegar

Salt & freshly ground black pepper

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