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Spring Asparagus With Quick And Easy Tasty Dips
This is a super quick recipe for both Asian and Italian inspired dips and tasty fresh asparagus
Ingredients
- 450 g asparagus
Asian inspired dipping sauce
- 1/2 lime juice and zest
- 1/2 tsp red chilli fresh chilli finely chopped
- 1/2 tsp fresh ginger grated
- 1 tsp honey
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
Italian inspired dipping sauce
- 2 tbsp mayonnaise
- 1 clove garlic minced
- 1 tbsp olive oil
- 1/2 lemon juice and zest
- 1 tbsp Parmesan grated
- salt and pepper to taste
Instructions
Cooking asparagus
- Cut off the woody base from the bottom of asparagus spears. If spears are thin this is all you have to do. If using thicker asparagus peel the stalks with a vegetable peeler leaving the heads intact.
- cook your asparagus in a griddle pan for about 2 minutes or steam it for a couple of minutes or boil it.
For Asian inspired dipping sauce
- Crush the ginger and chilli with the honey then mix in all other ingredients
- Cover and let it stand for half an hour if you have time to allow the flavours to really develop
For the Italian dip
- Mix all ingredients in a small bowl and season with salt and pepper to taste
- Cover and let it stand for half an hour to let the flavours develop if you have time
Video
Notes
Serve the asparagus piled up beside the dipping sauces.
You can use the Asian-inspired dipping sauce by adding it to a stirfry or stirring into plain rice. You can use it for a dip for spring rolls etc too.
The mayonnaise style Italian dip is perfect in sandwiches and wraps and as a dip with crisps and veggies too.
Nutrition
Calories: 275kcalCarbohydrates: 17gProtein: 7gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 8mgSodium: 638mgPotassium: 547mgFiber: 6gSugar: 9gVitamin A: 1756IUVitamin C: 34mgCalcium: 102mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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