Enjoy our vegan recipe Baked Potato with Green Asparagus and Herbal Yogurt Dip by feastr. Ideal to lose weight. Balanced and very tasty.
|1488 kJ (355 kcal)
baking tray, parchment paper, Spoon, chef's knife, cutting board, bowl, oven, fork, plate
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.
Bake the potatoes for approx. 50 minutes.
Mix the yogurt, olive oil, balsamic vinegar, and agave syrup until creamy.
Finely chop the green onion and gherkins and mix with yogurt. Season with salt and pepper.
Trim approx. ¾ in off the base of each asparagus spear and put the spears on a plate.
Rub the asparagus with olive oil and season with salt and 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!