Recipe adapted from Smitten Kitchen

1 c. plain yogurt, Greek or regular
2 tbsp. lemon juice
1 tsp. smoked paprika
1 small clove garlic, minced
1/4 tsp. salt
1 tbsp. olive oil
1 pound asparagus, ends trimmed
2 large hard-boiled eggs, if you like
1/3 c. roasted almonds, chopped

Whisk dressing ingredients (from yogurt to salt) in a small bowl. Spread 1/2 c. dressing in a thin layer over serving dish and set aside. Heat a heavy 12-inch skillet over medium-high heat. Add olive oil and once it’s hot, arrange asparagus spears evenly in the bottom. Cover tightly with a lid or foil and allow to cook for 3-5 minutes. Remove the lid, increase the heat to high, season with salt and pepper and use tongs to move the spears around, cooking until they’re crisp-tender and well-browned along a side or two, 5-7 minutes more. Transfer asparagus to yogurt-coated dish. Sprinkle with chopped hard-boiled eggs, chopped almonds and a bit of salt. Dollop with yogurt dressing and serve.