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Jeweled Asparagus with Vanilla Greek Yogurt Cheese

Good golly, I adore fresh produce, and I just spent a weekend living in the luxury of a mile long exhibit hall in New Orleans that was filled to the brim with it!  I’ll be sharing the details of my INCREDIBLE experience at the PMA Fresh Summit conference with you next week, but for now, let’s talk fresh asparagus and pomegranate arils, topped with homemade yogurt cheese, also known as JEWELED ASPARAGUS!

Jeweled Asparagus with Homemade Vanilla Greek Yogurt Cheese ~ from

For as long I choose to live across the Great Cheddar Curtain in northeastern Wisconsin, I will continue to be envious of those of you who live in warmer climates. Having access to fresh fruits and veggies any time of the year is a GIFT, people.  One that is easily taken for granted, especially where asparagus is concerned. It’s my very favorite veggie and in my opinion, great flavor goes out the window as soon as you place asparagus into a frozen state and/or can it with chemical preservatives. Although asparagus is available year-round, it’s only at its peak up here for about a month.

Asparagus takes a while to harvest, as you won’t get any stalks from it until the 3rd growing season, but after that, it’s really hardy and should stand up to the elements well. It does grow best in sandy soil, though.


Here are just a few reasons to love ASPARAGUS

  • It’s one of the 50 most nutrient-dense foods on the PLANET
  • One cup of chopped, raw asparagus has just 27 calories, 1 gram of fat, 3 grams of fiber, and 3 grams of sugar. Net carbs per serving is just 2 grams!
  • Just 5 spears provides 60% of the average daily requirement of folic acid.  That’s the B-vitamin that helps to prevent birth defects, so mamas-to-be… eat up!


  • Choose stalks with as little dark “woody” color on the bottom as possible.  The closer in size the stalks are to one another, the more evenly they’ll cook up for you
  • Asparagus needs to be kept cold. Refrigerate, unwashed.  Store in a plastic bag in the crisper drawer for 3-4 days, or stand the stalks upright, covered with plastic wrap, in a dish with about 1-inch of water.  Try to keep them out of the heat and light to avoid diminishing the folate content.
  • Wash just before preparation. Trim the woody ends off with a knife, or hold one end in each hand and snap the ends off where there’s a natural breaking point.
  • Asparagus can be eaten raw or cooked.  Raw will give you the greatest health benefits. If you’ll be cooking them, take care not to overcook or the stalks will become stringy and lose their nutritional value and great taste.

jeweled asparagus with Greek yogurt cheese ~

I’m not sure about you, but looking at this dish makes me want to put up a Christmas tree and decorate the house with holiday colors!

WHOAAA… back up.  You did NOT see me just mention a certain December holiday before Halloween. !  Well, maybe you did… but it’s true!  This would be fabulous sitting next to a holiday roast or as a great brunch side dish.

I tossed the asparagus with my new favorite treat, pomegranate arils.  Since I can’t really find fresh pomegranates around here right now, the perfect solution was to use PomPoms. They come in the cutest little container, complete with a spoon. SUPER CUTE!  The crunchy sweetness complimented the crisply steamed asparagus perfectly.

Jeweled asparagus is an amazing side dish! Crisp asparagus and sweet pomegranate arils are paired with cheese made from vanilla Greek yogurt. SO delicious!
I really wanted to take the dish over the top though, so I decided to try my hand at making yogurt cheese.  There are recipes all over the Internet that explain how to make it, but I never really had a desire to try. I eat non-fat Greek yogurt every day, and the recipes I found all called for using full fat yogurt. I really didn’t feel like buying any for that purpose.  But I had some of my non-fat vanilla variety available so I decided to give it a try, and WOW, what a success it was!

Non-Fat Vanilla Greek Yogurt Cheese from

This was SUPER easy to make, and if you’ve got kids, they’d probably have a blast helping you.

jeweled asparagus with Greek yogurt cheese ~

Jeweled Asparagus with Vanilla Greek Yogurt Cheese Jeweled Asparagus

A creamy, sweet cheese made from vanilla flavored Greek yogurt. PERFECT for use in salads or sandwiches, or for delicious snacking all on its own!
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Prep Time 2 mins
Total Time 2 mins
Servings 8
Calories 57 kcal


  • 1 cup full or non-fat Greek vanilla flavored yogurt (any flavor will work)
  • 1 pound asparagus trimmed, cut into 1/2-inch pieces, and steamed
  • 1/2 cup fresh pomegranate arils
  • 1/4 cup crumbled Greek yogurt cheese any flavor (goat cheese substitutes well)
  • Salt & pepper to taste


  • Line a fine mesh sieve with paper toweling or cheesecloth, and place the sieve over a bowl.
  • Spoon yogurt into the lined sieve and cover with another piece of paper toweling.
  • Place weight on top of the yogurt, such as a large can of tomatoes. Refrigerate for 2-3 hours or until all liquid has been absorbed and drained from the yogurt. Replace paper towel if it becomes too water logged.
  • Slice or crumble cheese as desired.
  • Place cooked chopped asparagus into a large bowl. Add pomegranate arils, salt and pepper, and toss gently.
  • Transfer to a serving dish and add crumbled yogurt cheese over the top.
  • Serve and enjoy!


Calories: 57kcalCarbohydrates: 6gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 4mgSodium: 245mgFiber: 2gSugar: 4g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

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  1. I had no idea you could make cheese from greek yogurt alone! I know what I’ll be doing tomorrow. I’ve never tasted cheese like that and with something so easy, I have to give it a try. These lovely bright stalks of asparagus with those beautiful pomegranate jewels look like the perfect way to enjoy your homemade cheese.

  2. Wow I think I’ll make some yogurt cheese! I already miss the warm months with an abundance of produce. I’m grateful for the fall veggies and squashes but I too am envious about the warmer climates!

  3. Just love how far you’ve come with your pics, each one is a work of art.

    I can’t believe how easy it is to make Greek Yogurt Cheese. Can’t wait to try it. And the Jeweled Asparagus, I’d eat it for lunch or as a side dish with dinner.

    1. Aww, thanks for the sweet compliment, Karen. There have been times lately when I actually DIDN’T want to throw my camera out the window!
      The Greek yogurt cheese is really too easy not to try. I think I’m gonna go bold with the flavor and color next time. Maybe blueberry!

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