Charred Asparagus Lettuce Cups

By Yotam Ottolenghi

Updated May 7, 2025

Charred Asparagus Lettuce Cups
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Sophia Eleni Pappas.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(47)
Comments
Read comments

This nearly effortless salad is full of flavor and makes for a striking table centerpiece. A creamy, tangy yogurt and sour cream dressing is studded with fragrant basil, chives and dried mint, then spooned into crisp, fresh lettuce cups. Parmesan brings a rich umami depth to the dressing, while a scattering of Urfa chile flakes add a smoky finish. Equally stunning as a snackable appetizer, handy enough to be scooped up without a plate, or a light, elegant starter to be consumed with a fork and knife, this dish is ideal for entertaining, as it’s quick to assemble and guaranteed to impress.

Featured in: A Smoky Salad That Captures Asparagus’s Sultry Side

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Ingredients

Yield:4 servings
  • 14ounces asparagus, trimmed and cut into 1-inch pieces
  • 3tablespoons extra-virgin olive oil
  • Fine sea salt
  • 1cup plain Greek yogurt
  • ¼cup sour cream
  • ¼cup finely chopped fresh basil
  • ¼cup finely chopped fresh chives
  • 3tablespoons finely grated Parmesan
  • 1teaspoon grated lemon zest plus 1 tablespoon juice
  • 1teaspoon dried mint
  • 1teaspoon sugar
  • 1head Little Gem lettuce (about 6 ounces), leaves picked
  • 1head white chicory or endive, leaves picked
  • ½teaspoon Urfa or Aleppo chile flakes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

244 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 11 grams protein; 624 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the broiler to its highest setting.

  2. Step 2

    Mix the asparagus with 1 tablespoon of olive oil and ½ teaspoon of salt on a baking sheet, spreading the pieces so they are evenly spaced and not overlapping. Once the broiler is hot, place the baking sheet on the highest shelf, 2 to 3 inches away from the broiler, and cook for 4 to 6 minutes, until the asparagus is lightly charred and just tender.

  3. Step 3

    In a bowl, combine the yogurt, sour cream, basil, chives, Parmesan, lemon zest, lemon juice, mint, sugar, ½ teaspoon salt and 3 tablespoons of water. The dressing should be thick but spoonable; add another tablespoon of water to loosen it slightly, if needed.

  4. Step 4

    To serve, spoon a tablespoon of the dressing into each lettuce or chicory leaf and arrange them on a serving platter. Scatter the grilled asparagus among the leaves, drizzle with the remaining 2 tablespoons olive oil and finish with a sprinkle of chile flakes.

Ratings

5 out of 5
47 user ratings
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Comments

andrea

The sauce on this is unbelievable!!! Would put it on anything. So good with butter lettuce and endive alone and the roasted asparagus added a great sweetness.

Tricia

I agree with the several other commenters who found the dressing disappointingly bland given the long list of interesting ingredients, and it was furthermore three times the volume required for the vegetables. The large amount of dairy is probably the culprit on both fronts. Reducing the yogurt and sour cream by 50% might bring back some zip.

july 2024

I made the sauce exactly to recipe except used fresh mint and we were all disappointed. The sum of something with so many delicious ingredients was just logy and uninteresting. I served the salad with some roasted salmon, potatoes and beets and the presentation was beautiful. I might try making a smaller portion of the sauce again since I have all the ingredients to see if I can get it right. Next time use dried mint and maybe up the lemon to make it more acidic? We wanted to like it but we didn’t.

Chef Carlos

Fab Fab Fab, only used little Gem lettuce. Grilled my asparagus vs broil. This is my new easy / lux side salad and veggie combo. Great with just about anything. I served this recently with steak frites.

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