Asparagus with dipping sauces

Asparagus with dipping sauces

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(3 ratings)

Prep: 30 mins Cook: 20 mins

Easy

Serves 4 - 6
An elegant spring dish perfect for a relaxed dinner party - simply let your guests pick and dip

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal431
  • fat43g
  • saturates16g
  • carbs5g
  • sugars4g
  • fibre2g
  • protein6g
  • salt1.42g
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Ingredients

  • 24 asparagus spears, trimmed
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

For the parmesan & lemon butter

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g butter, cut into small chunks
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g Parmesan (or vegetarian alternative), finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the asian dressing

  • ½ red chilli
  • 1 tsp brown sugar
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp sesame oil

For the garlic mayonnaise

  • 2 garlic clove, crushed
  • 5 tbsp good-quality mayonnaise
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

  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.

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

  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.

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Comments (4)

weezie's picture
5

Made this as a starter for a dinner party and put in a globe artichoke, very tasty, not too much of a fill-you-up, and don't avoid the chilli - its a vibrant little dipping sauce!

katmcpher's picture

Great very easy though most people at the dinner party din't try the chilli.

elizabethr's picture
5

Simple and very tasty.

FeeBee67's picture
5

Yum, yum, yum!
Absolutely delicious. I wasn't sure that having two totally different dips would work but it did. Perfectly!

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