We've found that the best asparagus is neither pencil-thin nor carrot-thick. Buy firm, medium-size stalks to get the most flavor without the excessive woodiness of the largest ones. Prep: 10 minutes; Cook: 5 minutes.
2 bunches asparagus, trimmed and peeled
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup low-fat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1 tablespoon honey
Sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh herbs (such as mint, chives, or parsley), plus more for garnish
How to Make It
Arrange asparagus in a steamer basket over 1/2 inch water in a wok or saucepan, and steam about 2 minutes or just until bright green. Rinse with cold water until completely cool; drain and chill.
Combine lemon zest and next 5 ingredients in a small bowl, and stir until smooth. Add sea salt, pepper, and herbs. Chill dressing in an airtight container.
Arrange asparagus on a platter, and sprinkle with sea salt and pepper. Drizzle dressing over asparagus, and garnish with additional herbs, if desired.