Name: Asparagus with dipping sauces
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: 24 asparagus spears, trimmed; juice 1 lemon; 85g butter cut into small chunks; 25g parmesan (or vegetarian alternative), finely grated; ½ red chilli; 1 tsp brown sugar; juice 1 lime; 1 tbsp soy sauce; 2 tbsp sesame oil; 2 garlic cloves crushed; 5 tbsp good-quality mayonnaise; 1 tbsp olive oil

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Asparagus with dipping sauces

Asparagus with dipping sauces

Good Food team

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Serves 4 - 6

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 5 out of 5.3 ratingsRate

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An elegant spring dish perfect for a relaxed dinner party - simply let your guests pick and dip

Vegetarian

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Alternatives

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Rosemary & olive drop scones with goat's cheese

A star rating of 4.5 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

24 asparagus

spears, trimmed

For the parmesan & lemon butter

juice 1 lemon
85g butter

cut into small chunks
25g parmesan

(or vegetarian alternative), finely grated

For the asian dressing

½ red chilli
1 tsp brown sugar
juice 1 lime
1 tbsp soy sauce
2 tbsp sesame oil

For the garlic mayonnaise

2 garlic cloves

crushed
5 tbsp good-quality mayonnaise
1 tbsp olive oil

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Nutrition: per serving

kcal431
fat43g
saturates16g
carbs5g
sugars4g
fibre2g
protein6g
salt1.42g

low

Method

step 1

To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
step 2

To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
step 3

For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
step 4

Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.

Recipe from Good Food magazine, May 2010

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A star rating of 5 out of 5.3 ratings

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