Asparagus in Herbs-Yoghurt Sauce served with Grilled Entrecôte

It is still the asparagus season and as a side dish for our dinner tonight, I prepared a simple herbs-yoghurt sauce to be served with steamed white asparagus.   Our main dish is Grilled Entrecôte served with Rosemary-Garlic-Olive Oil.

Herbs-Yoghurt Sauce Ingredients:
1 kg white asparagus, to be peeled and ends trimmed
150 g yoghurt
2 tbsp of chopped mixed herbs i.e. parsley, chives, etc.
1 tbsp lemon juice
1 tsp mustard
salt and pepper to taste
100 g whipped cream

Method:
In a bowl, mix together yoghurt, lemon juice and mustard.  Mix well before adding the chopped herbs.  Season with salt and peper to taste.  Lastly, add whipped cream and mix well.

Steam asparagus for about 11 minutes.  Serve immediately with the herbs-yoghurt sauce.

Ingredients for Rosemary-Garlic-Olive Oil:

6 garlics, to be peeled and diced finely

1 rosemary twig, to be washed, dried and cut finely

olive oil (good quality)

Method:

To make garlic-rosemary-olive oil, mix all ingredients together and set aside.

How to prepare Entrecôte:  One person's portion is about 250 to 300 g meat.  Ask your butcher for entrecôte or roast beef cut.  I do not season the meat at all and my hubby just grilled the beef to our liking i.e. medium.  Our tip:  Depending on the thickness of the entrecôte, grill each side over high fire for about 3 to 4 minutes.  It is very important to remove entrecôte from fire once the juice starts to ooze out.

To serve, add 1 or 2 tsp of rosemary-garlic-olive oil onto grilled entrecôte and season with salt and pepper.

Bon Appetit!