Hello, I am Joana. Today, we’re going to prepare roasted asparagus with smoky rarebit dip recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roasted Asparagus with Smoky Rarebit Dip Recipe
Roasted Asparagus with Smoky Rarebit Dip is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Roasted Asparagus with Smoky Rarebit Dip is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare 250 g bunch asparagus
- Take 25 g plain flour
- Prepare 120 ml dry cider
- Get 100 g smoked Cheddar cheese (I used ordinary and added some smoked paprika), grated
- Make ready 1 tsp wholegrain mustard
- Make ready olive oil to drizzle
- Take sea salt
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.
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