Roasted Asparagus & Creamy Cilantro-Lime Sauce

• 1 bunch Asparagus
• 1-1/2 Tablespoon Olive Oil
• 1-1/2 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano
• 1 dash Salt
• FOR THE CILANTRO-LIME SAUCE:
• 1 bunch Fresh Cilantro
• 3/4 cups Greek Yogurt
• 1/4 cups Sour Cream
• 3 cloves Garlic
• 1 Tablespoon Lime Juice
• 2 teaspoons Maple Syrup
• 1 teaspoon Paprika
• 1/2 teaspoons Salt

1. Preheat oven to 425u0b0F (218u0b0C). Line a baking sheet with parchment paper or a silicone mat.
2. Wash the asparagus and snap or chop off the bottoms of the stalks. Toss in a large bow along with olive oil and mix well.
3. Spread the asparagus on the baking sheet in a single layer and sprinkle garlic powder, oregano, and a tiny bit of salt on the asparagus. Bake for about 8-10 minutes.
4. While the asparagus spears are cooking, prepare the creamy cilantro-lime sauce. Rinse the cilantro and chop off the bottoms. It is fine to leave some of the stem intact. Add all ingredients into a food processor or blender and mix until well incorporated.
5. Remove the asparagus from the oven once they look tender. When they are slightly cool, drizzle on the creamy cilantro-lime sauce.

olive oil, garlic, oregano, salt, cilantro, fresh cilantro, greek yogurt, ubc, garlic, lime juice, maple syrup, paprika, salt

Taken from tastykitchen.com/recipes/sidedishes/roasted-asparagus-creamy-cilantro-lime-sauce/ (may not work)