Asparagus and FAGE Greek yogurt recipe - Our Daily Green

Sunday, May 19, 2013

Asparagus and FAGE Greek yogurt recipe

One of the hottest new items in the grocery store is Greek yogurt. We had tried different brands from time to time and were always quite pleased with the thicker texture, but never really knew why or what the reason was for the difference from the regular yogurt we had enjoyed in the past.

After a little research, we learned that the primary difference between Greek yogurt and regular yogurt is amount of water/whey content. Greek yogurt is made by straining the regular yogurt at least three times thereby removing the whey. This makes Greek yogurt thicker and creamier.

Because more milk is required to make Greek yogurt, it is often more expensive, but it also is much more dense with proteins, calcium, and probiotics. The Greek yogurts have 10 to 14 grams of protein per serving compared with 3 to 10 grams in the other yogurts.

Our Daily Green had a chance to work with FAGE Total Greek Yogurt this past month. We received coupons to try their product in recipes, as part of Bobby Flay's Fill the Fridge recipe challenge. With asparagus in season locally around the nation and here in Ohio, we jumped on the opportunity to try:


Asparagus with Dijon Cream Sauce

Asparagus

Ingredients:

  • 1/4 Cup FAGE Total 2%
  • 1 Pound Fresh Asparagus
  • 1/4 Teaspoon finely chopped tarragon
  • 1/4 Teaspoon finely chopped parsley
  • 1/2 Teaspoon Dijon mustard
  • 1/2 Teaspoon Dijon coarse ground mustard
  • 1/8 Teaspoon fresh ground black pepper

Preparation Directions:

  1. Preheat oven to 400 degrees F.
  2. In small bowl, add yogurt, horseradish, both Dijon mustards, and stir to combine. Set aside, or refrigerate until asparagus is roasted.
  3. Thoroughly wash and dry asparagus and trim tough ends. If using asparagus with thick stalks, peel lower half. Place asparagus on a baking sheet, drizzle with olive oil, and toss to completely coat. Spread in a single layer and sprinkle with black pepper.
  4. Roasting time will vary depending on the thickness of asparagus. For very thin asparagus, begin checking after 8 minutes. Thicker asparagus, 12 – 20 minutes. Roast until tender, but still crisp.
  5. To serve, arrange on platter and spoon Dijon sauce over roasted asparagus.

disclosure: Our Daily Green's owner, FreshGreenKim participates as a BzzAgent and received free coupons for FAGE yogurt. Nontheless, we only share products and information we think will be useful to our readers.  
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