A rich and velvety sauce; serve over roasted or grilled asparagus or as a salad dressing.
| 1 | clove | garlic (finely chopped) |
| Salt and pepper to taste | ||
| 1⁄2 | tsp | salt |
| 1 | tsp | sugar |
| 3 | tbsp | Dijon mustard |
| 3 | tbsp | fresh lemon juice |
| 1 | tbsp | capers (drained) |
| 2 | tbsp | olive oil |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | lb | asparagus (tough ends removed) |
Combine yogurt, dijon mustard, salt, lemon juice, sugar, and garlic in a bowl and beat well.
Fold in the caper.
Place asparagus in a large glass baking dish.
Toss asparagus with olive oil and salt and pepper to taste.
Bake 15-20 mintues depending on the thickness of the stalk.
Remove from oven and toss asparagus with djion sauce.
Serve room temperature.