Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted asparagus with smoky rarebit dip. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Roasted Asparagus with Smoky Rarebit Dip Lovely new season asparagus arrived in my Riverford vegetable box this morning, with this recipe. Asparagus is usually steamed in water in England, but dry roasting it with a drizzle of olive oil and some salt like they do in Spain helps it retain colour and flavour. Use it as a dip or pile the asparagus and rarebit onto hot toast and grill until golden and bubbling. It quickly found favour piled on toast and grilled as a snack and now comes to you dressed in the finery of buttery puff pastry.
Roasted Asparagus with Smoky Rarebit Dip is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Roasted Asparagus with Smoky Rarebit Dip is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted asparagus with smoky rarebit dip using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Asparagus with Smoky Rarebit Dip:
- Get 250 g bunch asparagus
- Get 25 g plain flour
- Make ready 120 ml dry cider
- Get 100 g smoked Cheddar cheese (I used ordinary and added some smoked paprika), grated
- Prepare 1 tsp wholegrain mustard
- Get olive oil to drizzle
- Get sea salt
Season them with the salt and pepper. Place the asparagus on a sheet of tinfoil and fold the sides of the tinfoil up to create a basket. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish. On a baking sheet, toss asparagus with olive oil and season with salt and pepper.
Steps to make Roasted Asparagus with Smoky Rarebit Dip:
- 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.
Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish. On a baking sheet, toss asparagus with olive oil and season with salt and pepper. This roasted asparagus with romesco recipe proves that everything is better with dip. Transfer the asparagus to a plate lined with paper towels to soak up any excess grease, then transfer to a serving platter and serve immediately. Place cauliflower in a large bowl.
So that is going to wrap this up with this exceptional food roasted asparagus with smoky rarebit dip recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
