Charred Asparagus Lettuce Cups

By Yotam Ottolenghi

Updated May 6, 2025

  • Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Sophia Eleni Pappas.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(56)
Comments
Read comments

This nearly effortless salad is full of flavor and makes for a striking table centerpiece. A creamy, tangy yogurt and sour cream dressing is studded with fragrant basil, chives and dried mint, then spooned into crisp, fresh lettuce cups. Parmesan brings a rich umami depth to the dressing, while a scattering of Urfa chile flakes add a smoky finish. Equally stunning as a snackable appetizer, handy enough to be scooped up without a plate, or a light, elegant starter to be consumed with a fork and knife, this dish is ideal for entertaining, as it’s quick to assemble and guaranteed to impress.

Featured in: A Smoky Salad That Captures Asparagus’s Sultry Side

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Ingredients

Yield:4 servings

  • 14 ounces asparagus, trimmed and cut into 1-inch pieces

  • 3 tablespoons extra-virgin olive oil

  • Fine sea salt

  • 1 cup plain Greek yogurt

  • ¼ cup sour cream

  • ¼ cup finely chopped fresh basil

  • ¼ cup finely chopped fresh chives

  • 3 tablespoons finely grated Parmesan

  • 1 teaspoon grated lemon zest plus 1 tablespoon juice

  • 1 teaspoon dried mint

  • 1 teaspoon sugar

  • 1 head Little Gem lettuce (about 6 ounces), leaves picked

  • 1 head white chicory or endive, leaves picked

  • ½ teaspoon Urfa or Aleppo chile flakes

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 23 milligrams cholesterol; 244 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 4 grams fiber; 624 milligrams sodium; 11 grams protein; 6 grams sugar

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

  1. Step 1

    Heat the broiler to its highest setting.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
56 user ratings
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Comments

andrea

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.

hz

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.

Sally Fehervari

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!

Lisa

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

Tricia

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.

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