Tzatziki with Lemon Asparagus and Endive

Endive and asparagus on a plate with a pile of tzatziki on a table cloth beside forks and plates.

5 from 2 votes

Tzatziki with Lemon Asparagus and Endive

This tzatziki recipe is a delightful, garden-fresh Greek dip that I love to serve with crunchy vegetables like endive and lemon asparagus. It’s a perfect companion to so many main courses, appetizers and side dishes!

Prep Time20

Cook Time6

Total Time26

Course: Side Dish

Cuisine: Greek

Diet: Gluten Free

Servings: people

Calories: 187kcal

Author: Genevieve Morrison

Equipment

cheese grater
cheese cloth or nut bag
sharp knife and cutting board
mixing bowl and spoon
sauté pan
spatula

Ingredients

For the Tzatziki

½ cucumber grated - about ½ cup
1 tbsp. fresh dill fronds
1 garlic clove finely minced
½ cup Greek yogurt
1 tbsp. olive oil
1 tsp. fresh lemon juice
¼ tsp. sea salt

For the Lemon Asparagus and Endive

1 bunch asparagus
1 tbsp. olive oil
1 tsp. fresh lemon juice
4 endive
salt & pepper just a sprinkle

Instructions

To Make Lemon Asparagus

Slice the woody ends off of 1 bunch of asparagus and sauté with 1 tbsp. olive oil for 3 minutes. Flip and sauté for another 3 minutes, or until you see a nice sear down one side. Sprinkle with salt and pepper. If they can’t all lay flat without overlapping, do 2 batches.
Squeeze about 1 tsp. lemon juice over asparagus, quickly toss and remove from heat. Place in a container with a lid and refrigerate while you prepare other ingredients.

To Make Tzatziki

Grate ½ cucumber (about ½ cup) using the large holes of a cheese grater. You don’t have to peel it first. Use cheese cloth (or a nut bag) to squeeze out as much cucumber juice as you can and set aside.
Pull 1 tbsp. dill fronds from stems and very finely mince 1 garlic clove.
Add minced garlic, dill fronds, squeezed cucumber shreds, ½ cup Greek yogurt, 1 tbsp. olive oil, 1 tsp. lemon juice and ¼ tsp. sea salt to a mixing bowl. Give it a nice stir until thoroughly mixed.
Slice 4 endive in quarters, remove cooled asparagus, assemble on a plate and serve with fresh tzatziki.

Notes

Refrigerated tzatziki will last about 4 days before it starts to go sour.

You can freeze tzatziki, but it won’t have exactly the same consistency and obviously won’t taste as fresh once frozen and thawed, but if you’re using it in sandwiches or in pita bread with other veggies and meat, it will be perfectly fine. In other words, not as nice as when all on its own with fresh vegetables, but fine when combined with bread and other textures and flavors.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition