Charred Asparagus Lettuce Cups

Updated May 7, 2025

Recipe Overview

• Total Time: 30 minutes

• Prep Time: 10 minutes

• Cook Time: 20 minutes

Ingredients

For the Charred Asparagus:

• 14 ounces (397g) asparagus, trimmed and cut into 1-inch pieces

• 3 tablespoons extra-virgin olive oil (divided: 1 tbsp for marinating, 2 tbsp for finishing)

• ½ teaspoon fine sea salt (for asparagus)

For the Yogurt-Herb Dressing:

• 1 cup (227g) plain Greek yogurt

• ¼ cup (59g) sour cream

• ¼ cup (15g) finely chopped fresh basil

• ¼ cup (15g) finely chopped fresh chives

• 3 tablespoons (18g) finely grated Parmesan cheese

• 1 teaspoon grated lemon zest (from 1 lemon) + 1 tablespoon fresh lemon juice

• 1 teaspoon dried mint

• 1 teaspoon sugar

• ½ teaspoon fine sea salt (for dressing)

• 3–4 tablespoons water (to adjust consistency)

For Serving:

• 1 head Little Gem lettuce (about 6 ounces/170g), leaves picked and washed

• 1 head white chicory or endive (e.g., radicchio, frisée), leaves picked and washed

• ½ teaspoon Urfa or Aleppo chile flakes (for garnish, optional)

Preparation

Step 1: Preheat the Broiler

Preheat the broiler to high (450–500°F/230–260°C) and position a rack 2–3 inches below the broiler element. This ensures even charring without burning.

Step 2: Char the Asparagus

Line a baking sheet with parchment paper for easy cleanup. In a large bowl, toss asparagus with 1 tablespoon olive oil and ½ teaspoon salt until evenly coated. Spread the asparagus in a single layer on the prepared baking sheet (avoid overcrowding to prevent steaming instead of charring).

Place the baking sheet on the top rack of the preheated oven and broil for 4–6 minutes, rotating halfway through. The asparagus should develop light charring on the edges and become tender-crisp (check for slight softening with a fork). Transfer to a plate to cool for 2–3 minutes.

Step 3: Prepare the Yogurt-Herb Dressing

In a medium bowl, whisk together Greek yogurt, sour cream, Parmesan, basil, chives, lemon zest, lemon juice, dried mint, sugar, and salt until smooth. Gradually stir in 3 tablespoons of water, whisking until the dressing reaches a thick, spoonable consistency (add 1 more tablespoon of water if too thick, or salt/lemon juice if too mild). Taste and adjust seasonings as needed.

Step 4: Assemble and Serve

Arrange cleaned lettuce and chicory leaves on a large serving platter. Spoon 1 tablespoon of the dressing into each leaf, creating a creamy base. Scatter the charred asparagus over the leaves. Drizzle the remaining 2 tablespoons of olive oil over the asparagus and leaves for richness. Finish with a sprinkle of chile flakes (adjust heat to taste). Serve immediately to maintain the crispness of the greens.

Customer Reviews

• “The sauce is unbelievable!!!”

“Would put it on anything. So good with butter lettuce and endive alone, and the roasted asparagus added a great sweetness.”

• “Asparagus season is over—summer substitute idea”

“I’ve not yet made this recipe, but asparagus season is now over. It occurs to me that this recipe would work well in the summer with green beans (or a mix of green and yellow beans) or haricots verts.”

• “Dressing disappointingly bland”

“I agree with other commenters: the dressing is bland despite its long list of ingredients. It’s also three times the volume needed for the vegetables. The dairy-heavy base is likely the issue—reducing yogurt and sour cream by 50% might add zip.”

• “Lumpy and uninteresting sauce”

“I made the sauce as directed but used fresh mint, and we were disappointed. The ingredients felt ‘logy’ and unexciting. Next time, try dried mint, reduce dairy, and increase lemon for acidity. Served with roasted salmon and it looked beautiful, but flavor fell flat.”

Note: For optimal freshness, use the dressing immediately after preparation. Leftover dressing can be stored in the refrigerator for up to 2 days, though its texture may thicken slightly (add a splash of water to thin before using).