Makes about 1 1/4 cups

1 cup Jalna Greek Style Natural or Whole Milk Natural Yoghourt
1½ tablespoons prepared horseradish sauce, or to taste
1½ tablespoons lemon juice
½ clove garlic, crushed
Pinch salt
Freshly cracked pepper
½ teaspoon Worcestershire sauce (optional)
2 tablespoons chopped chives
2 bunches fresh, thin stemmed, asparagus

• Combine Jalna Yoghourt, horseradish sauce, lemon juice, garlic, salt, pepper and Worcestershire sauce (optional).  Wash asparagus and trim woody stems.  Cut in half and steam, microwave or simmer in boiling water until just cooked but crisp.  Rinse under cold water to stop cooking and set colour.
  
• Serve asparagus with horseradish yoghourt chilled, garnished with chives.
  
  Notes: Snow peas or beans can be used in this recipe if asparagus is out of season.  Wasabi (green Japanese horseradish) could be substituted for horseradish and Jalna Fat Free Natural Yoghourt could be substituted, if preferred.