- 1 lb. fresh asparagus, trimmed
- 1/2 tsp. Kosher salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. olive oil
- 1/2 c. Daisy Cottage Cheese
- 2 Tbsp. Daisy Light Sour Cream
- 3 Tbsp. skim milk
- 1/3 c. fresh lemon juice
- 1 Tbsp. fresh lemon zest
Place the asparagus on a grill pan. Sprinkle with the salt and pepper. Drizzle with the olive oil. Grill the asparagus for 10 minutes just until tender-crisp.
Meanwhile combine the cottage cheese, sour cream and milk in a blender or food processor; process until smooth. Add the lemon juice and lemon zest to the cottage cheese sauce; blend to incorporate.
Spoon the sauce over the grilled asparagus and serve.