Asparagus with dill yoghurt dressing and egg

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

Recipe «Asparagus with dill yoghurt dressing and egg» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. 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.
3. To make the dill yoghurt dressing, combine yoghurt, dill, lemon juice and vinegar in a small bowl. Taste and season with salt and pepper.
4. Serve the asparagus drizzled with the dressing and sprinkled with egg.