Baked Potato with Green Asparagus and Herbal Yogurt Dip

Preheat the oven to 400 °F.

Wash and pierce the potatoes all around with a fork and put on a baking tray lined with parchment paper. Rub with the olive oil and season with salt.

• 5.3 oz Potatoes
• ½ tsp Olive oil
• Salt

Bake the potatoes for approx. 50 minutes.

Mix the yogurt, olive oil, balsamic vinegar, and agave syrup until creamy.

• 1⁄3 cup Soy yogurt
• 1 tsp Olive oil
• ½ tsp Balsamic vinegar
• 1 ⁠½ tsp Agave syrup

Finely chop the green onion and gherkins and mix with yogurt. Season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• 3 Gherkins (~ 2.1 oz)
• Salt
• Black pepper

Trim approx. ¾ in off the base of each asparagus spear and put the spears on a plate.

• 7.1 oz Asparagus, green (w/o ends)

Rub the asparagus with olive oil and season with salt and pepper.

• 1 tsp Olive oil
• 1 tsp Balsamic vinegar
• Salt
• Black pepper

Approx. 20 minutes before the potatoes are done, add the asparagus to the oven.

Carefully place the hot potatoes on a plate, cut them open lengthwise and top with the yogurt. Serve with the asparagus.

Enjoy your meal!