INGREDIENTS
2 bunches asparagus
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup low-fat plain yoghurt
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

METHOD

Arrange asparagus in your Capri Universal steamer over 2.5cm of water in 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.