Charred Asparagus Lettuce Cups
Updated May 6, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 14ounces asparagus, trimmed and cut into 1-inch pieces
- 3tablespoons extra-virgin olive oil
- Fine sea salt
- 1cup plain Greek yogurt
- ¼cup sour cream
- ¼cup finely chopped fresh basil
- ¼cup finely chopped fresh chives
- 3tablespoons finely grated Parmesan
- 1teaspoon grated lemon zest plus 1 tablespoon juice
- 1teaspoon dried mint
- 1teaspoon sugar
- 1head Little Gem lettuce (about 6 ounces), leaves picked
- 1head white chicory or endive, leaves picked
- ½teaspoon Urfa or Aleppo chile flakes
Nutritional analysis per serving (4 servings)
244 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 11 grams protein; 624 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler to its highest setting.
- Step 2
Mix the asparagus with 1 tablespoon of olive oil and ½ teaspoon of salt on a baking sheet, spreading the pieces so they are evenly spaced and not overlapping. Once the broiler is hot, place the baking sheet on the highest shelf, 2 to 3 inches away from the broiler, and cook for 4 to 6 minutes, until the asparagus is lightly charred and just tender.
- Step 3
In a bowl, combine the yogurt, sour cream, basil, chives, Parmesan, lemon zest, lemon juice, mint, sugar, ½ teaspoon salt and 3 tablespoons of water. The dressing should be thick but spoonable; add another tablespoon of water to loosen it slightly, if needed.
- Step 4
To serve, spoon a tablespoon of the dressing into each lettuce or chicory leaf and arrange them on a serving platter. Scatter the grilled asparagus among the leaves, drizzle with the remaining 2 tablespoons olive oil and finish with a sprinkle of chile flakes.
Private Notes
Comments
The sauce on this is unbelievable!!! Would put it on anything. So good with butter lettuce and endive alone and the roasted asparagus added a great sweetness.
Loved the idea and presentation of this. But I made it ahead of time and found that my beautifully charred asparagus got mushy by 2 hours later - so I'd recommend assembling all and broiling them soon before serving. The dressing was bland as is (even with more lemon juice and salt), so I added a lg clove of minced garlic which helped. Used fresh mint and chives from garden.
Because I was to serve this the next day, I roasted the asparagus using the recipe found on this site. Worked so well! Played around with the herbs, loved it, and will make it again. It was simply fun to create lettuce cups with the endive!
I've not yet made this recipe and asparagus season is now over. It occurs to me that this recipe would work well in the summer with green beans (or better yet a combination of green and yellow beans) or hariots verts
I agree with the several other commenters who found the dressing disappointingly bland given the long list of interesting ingredients, and it was furthermore three times the volume required for the vegetables. The large amount of dairy is probably the culprit on both fronts. Reducing the yogurt and sour cream by 50% might bring back some zip.