Hot Asparagus Dip
serves 2
Here’s a little spin on artichoke dip. Use asparagus instead. The result? Still creamy, but a bit more pungent and green, and easier to prepare.
Read more about this recipe at Cook & Eat.
1 pound asparagus, cleaned and trimmed into 1/4-inch pieces
1/4 cup green chile, chopped
1 1/2 teaspoons freshly squeezed lemon juice, or to taste
2 scallions, thinly sliced
1/4 teaspoon garlic salt
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup half-and-half
2 ounces finely grated parmesan (1/2 cup)
prep: 25 minutes
total: 1 hour 5 minutes
small pot
steamer
whisk
ceramic baking dish
small saucepan
whisk
1. Preheat oven to 375F.
2. Prep the asparagus.
2. Steam in a small pot until very soft. Drain, and return to pot.
3. Add the chile, lemon juice, scallions, salt to taste and garlic salt, and cook for another 3 to 6 minutes, or until the asparagus begins to break down.
4. Transfer the mixture to baking dish.
5. In a small saucepan, heat the butter until melted and add the flour to make a roux.
6. Slowly pour in the half-and-half while whisking.
7. Increase the heat and bring just to a boil, whisking the whole time. The mixture should thicken.
8. Remove from the heat.
9. Pour the mixture over the asparagus mixture.
10. Top with parmesan, and bake for 25 to 30 minutes, or until golden brown.
