Eating seasonal fruits and vegetables are in harmony with nature. White asparagus is harvested in the winter and it is most delicate and nutritious. This recipe celebrates taste and beauty by adding fresh herbs, lemon and garlic with a dollop of yogurt. 

Ingredients:

For the Asparagus:

• 1 bunch of white asparagus (12-15 spears)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Sauce:

• 4 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 clove garlic, minced or grated
• Pinch of salt

For Garnish:

• 1/4 cup Greek yogurt
• Kitchen twine for tying
• 2 sprigs fresh rosemary

Instructions

1. Prepare the Asparagus:
   • Preheat your oven to 400°F 
   • Trim the woody ends of the white asparagus.
   • bundle with kitchen twine, including a sprig of rosemary in each bundle.
   • Place the asparagus on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
2. Roast the Asparagus:
   • Roast the tied asparagus bundles in the oven for 15-20 minutes, or until tender and slightly golden. Turn them once halfway through for even cooking.
   • Divide the asparagus into 3-4 small bundles and tie each
3. Make the Sauce:
   • In a small bowl, whisk together the lemon juice, parsley, garlic, olive oil, and a pinch of salt. Adjust seasoning to taste.
4. Plate and Garnish:
   • Once the asparagus is roasted, arrange the spears on a serving plate, insert a fresh rosemary, bringing color and aroma. 
   • Drizzle the lemon-parsley garlic sauce over the asparagus.
   • Add a dollop of Greek yogurt on the side or directly on the asparagus for a creamy touch.