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For the parmesan & lemon butter

For the asian dressing

For the garlic mayonnaise

Nutrition: per serving

  • kcal431
  • fat43g
  • saturates16g
  • carbs5g
  • sugars4g
  • fibre2g
  • protein6g
  • salt1.42g
    low
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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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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.3 ratings

weezie

A star rating of 5 out of 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

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

elizabethr

A star rating of 5 out of 5.

Simple and very tasty.

FeeBee67

A star rating of 5 out of 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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