Food and Recipes
shanthieats
Shanthi Appelo, MS, RD

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.

Crispy Roasted Asparagus with a Healthier Spicy Mayo Dipping Sauce 

Asparagus
Veggies are the perfect low-calorie vehicle for dips, but sometimes it’s nice to think beyond the crunchy crudites. This hint-of-spicy dip is healthier than most mayo-based dips as it relies on some yogurt for creaminess. Many may not think of asparagus as a dipper as sometimes it can take on that dreaded stringy texture and sulfury smell. However, this can easily be avoided by choosing the right cooking technique. One way is by quickly roasting the asparagus on the top rack under the broiler – this makes them crispy, tender and pleasantly fragrant. Enjoy this as an appetizer or a quick and healthy snack. This recipe serves 4.
Serving Amount
Ingredients

  • 1 bunch asparagus, trimmed and washed

  • Spray olive oil

  • Salt and pepper to taste

  • 1⁄4 cup olive oil mayonnaise

  • 1⁄4 cup Greek yogurt

  • 1⁄2 lime, juiced

  • 1 tbsp sriracha

Instructions
  • Step 1

    Prepare a baking sheet with aluminum foil. Add asparagus, leaving space between stalks. Spray with olive oil, and season with salt and pepper to taste. Place on top rack under broiler until lightly charred, about 5-7 minutes, depending on the thickness of the stalks. 

  • Step 2

    In a small bowl, add mayonnaise, Greek yogurt, lime juice and sriracha. Season with salt and pepper to taste. Mix thoroughly. Serve with asparagus. 

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