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Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roasted asparagus is one of our favorite side dishes. It is ridiculously quick and simple to make.
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Alright, don’t linger, let’s plan this roasted asparagus with smoky rarebit dip formula with 7 substances which are undoubtedly easy to have, and we have to process them at the very least through 4 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients of Roasted Asparagus with Smoky Rarebit Dip:
- Prepare 250 g bunch asparagus
- Provide 25 g - plain flour
- Provide 120 ml for dry cider
- Take 100 g smoked Cheddar cheese (I used ordinary and added some smoked paprika), grated
- Get 1 tsp - wholegrain mustard
- Give for olive oil to drizzle
- Need for sea salt
Recipes to Try Cooking asparagus on the grill is quick and easy, and adds a delicious smoky flavor to the finished dish. You can lay trimmed and seasoned asparagus spears directly across the grill grates, corral the spears in a grill basket, or. An elegant spring dish perfect for a relaxed dinner party - simply let your guests pick and dip. Roasting is probably the easiest and least fussy way to prepare fresh asparagus.
Roasted Asparagus with Smoky Rarebit Dip how to cook:
- Wash the asparagus then trim the bases. The best way to do this is by hand, bending the end so that it snaps, the snapping point is where the woody bit ends.
- Melt the butter in a pan, remove from the heat, and beat in the flour. Slowly add the cider, stirring constantly, to make a smooth sauce. Return the pan to the heat and bring to a simmer, stirring all the time.
- Add the grated cheese, with smoked paprika to taste if using, and the mustard. Stir in until the cheese is all melted and you have a lovely thick sauce. Cover.
- Heat a frying pan, if you have a griddle use that for nice scorch marks. On a medium heat cook the asparagus, adding a little drizzle of olive oil and a sprinkle of sea salt. When just tender (test with the point of a sharp knife), remove from the heat. Serve with the sauce, which will have thickened up as it cools - perfect for dipping.
The tips should appear lightly browned. If desired, sprinkle the roasted asparagus with a little freshly ground black pepper and lemon juice before. Asparagus is turning into a year-round vegetable, although it's cheaper in the spring. But I'd splurge on it most any time of year for this Roasted Asparagus Wrapped in Ham for a special appetizer. The smoked and slightly browned ham paired wonderfully with the barely roasted asparagus, and this.
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