Ingredients
- 2 x bunches asparagus, woody ends snapped off
- 1/3 cup crème fraiche
- 1/3 cup yoghurt
- 2 tablespoons capers, finely chopped
Method:
Put the asparagus into a large pot or a frying pan with a lid. Add in a little water (you want the asparagus to steam rather than cook in lots of water). Bring to the boil and then cook for 2-3 minutes or until just cooked. Remove from the heat and arrange on a serving platter.
While the asparagus cooks put the crème fraiche, yoghurt and capers into a small bowl, season with sea salt and mix well to combine. Spoon some of this mixture over the asparagus and spoon the rest into a small serving bowl and pour over a little olive oil. Garnish the asparagus if desired. We used some chive flowers on ours. Serve immediately.
