1. The original yogurt is filtered with coffee filter paper for 10-15 minutes to remove excess water.
2. Wash the asparagus, cut off the older roots, and cut into lengths you like. Boil water in a boiling pot. After the water is boiled, put in the asparagus and turn off the heat. After blanching for 2 minutes, take out the ice water to cool down.
3. Drain the original yogurt, add honey and Dijon mustard and stir well.
4. 2. Spin dry the asparagus or use a kitchen paper towel to soak up the water, and drizzle with the adjusted yogurt sauce. carry out.
Tips:1. Most of the yogurt in the mainland can be drunk with a straw, which is more fluid, so first use a coffee filter to remove the excess water and whey before it is suitable for making sauces. The longer the filtering time, the thicker the yogurt sauce will be. You can adjust it to your liking.
2. The asparagus I bought this time is relatively thin, so I turned off the fire when I blanched it. If you buy thick asparagus, you need to boil it in water, add the asparagus and reduce the heat for 2 minutes.
