Asparagus Dip presented at the 2020 JKYog International Yoga Fest - quick and easy healthy vegetarian cooking: 

Preparation Time: 15 minutes

Servings: 2 cups

Ingredients:

• Asparagus – 1 lb. (cleaned and cut)
• Basil leaves - one handful
• Green chili – 1
• Sour cream - 1/3 cup
• Extra virgin Olive oil - 1/4 cup
• Almonds (soaked and skinned) - 20
• Little olive oil to drizzle
• Salt per taste
• Black Pepper powder -1 teaspoon (or per taste)

Instructions:

1. Turn on the griddle pan to 400 degrees F.
2. Break each asparagus between the thumb and forefinger until it breaks. Discard the bottom hard part and keep the softer part.
3. Drizzle 2-3 teaspoons or spray olive oil on the griddle.
4. Grill the asparagus on the griddle after it heats.
5. Sauté till it shows some brown spots. Turn off the heat.
6. Let the asparagus cool to room temperature.
7. Put asparagus and all ingredients except olive oil in a blender.
8. Add little water to blend it in a smooth paste.
9. Add olive oil; pulse 2-3 times. Pour the dip in a serving bowl.

Note: If you want to add garlic, grill 4-5 cloves of garlic with asparagus and continue with recipe.

Check out our other recipes:

Apple Broccoli Salad 

Healthy Golden Drink

Kale and Pineapple Juice

Kiwi and Dates Juice

Savory Pancakes with Oats and Veggies 

Sweet Vegetable & Herbs Juice