Asparagus Wgarlic Dip Food

ASPARAGUS DIP

Steps:

• Boil a pot of water. While it's heating to boiling, clean up the end of the asparagus (I cut them off) and then boil them for 3 minutes.
• Drain them and put them in a cold water bath.
• In a blender, mix the Parmesan cheese, garlic clove, onion and softened cream cheese together until blended.
• Add the asparagus and pulse a few times to mix that in. We actually really blended it in, just because I love the green color.
• Put the asparagus dip into a heat proof dish and sprinkle with some more Parmesan cheese.
• Bake at 350F for 10 minutes, or until the mixture is hot and bubbly and the top is slightly browned.

ASPARAGUS WITH GARLIC DIP

Steps:

• Boil asparagus in water until tender, about 4 to 5 minutes. Drain and cool. Peel the cloves from heads of garlic and cook in oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with lemon juice, mayonnaise, sugar, dijon mustard and water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives. Serve with the asparagus.

ASPARAGUS WITH DIPPING SAUCES

Steps:

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

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

ASPARAGUS WITH HORSERADISH DIP

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with asparagus.

BAKED ASPARAGUS DIP

Steps:

• In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

ASPARAGUS DIP

Steps:

• Place the drained asparagus, cream cheese, sour cream, mayonnaise and chilli sauce in a food processor and process until smooth.
• Spoon the dip into a serving bowl and serve with savoury biscuits.

BAKED ASPARAGUS DIP

Steps:

• Steam or microwave asparagus until soft. Process in food processor, leaving some texture. Blend with remaining ingredients. Bake at 350 degrees F for about 15 minutes or until hot and bubbly.

ASPARAGUS, CUCUMBER, AND SUGAR SNAP PEAS WITH HERB GARLIC DIP

Steps:

• Make dip
• In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.
• Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.
• Drizzle oil over dip and serve with vegetables.

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
• Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• Serve asparagus with dip.

HOT ASPARAGUS DIP

Steps:

• Drain and mash asparagus.
• Mix with remaining ingredients.
• Pour into round baking dish and bake at 350 degrees until slightly browned and bubbling, about 20-30 minutes.
• Serve hot with crackers or large corn chips.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.