Wash the asparagus and cut the bottom 2 cm of.
Cut the asparagus into thin slices on the bias.
Grate the garlic and mix it with curd and cress. Season with salt and pepper.
Turn the asparagus in.
This tatziki is estimated to grilled meats and vegetables or a fresh idea for a tapas table.
The white asparagus is stronger and more dominant in flavor than the green.
500 g fresh green or white asparagus
1 cup drained curd or yogurt (2 deciliters)
1 pack of cress (60-70g)
1 large clove of garlic
salt and pepper