Asparagus Guacamole Dip Sauce Recipes

Steps:

• Bring large pot of water to boil.
• Add asparagus and cook until tender, about 10 minutes.
• Drain.
• Place asparagus into food processor and purée until smooth.
• Stir in remaining ingredients and serve.
• Yields 1/4 cup per serving.

Steps:

• 1. Place the asparagus in a pot with enough water to cover the asparagus. Bring to a boil, and cook 5 - 6 minutes, until tender but firm. Drain, and rinse with cold water. Remove as much excess water as possible.
• 2. Place the asparagus, salsa, cilantro, cream cheese, garlic, lime juice, green onions, salt and pepper in a food processor or blender, and process to desired consistency - I set mine to puree. Refrigerate 1 hour, or until chilled, before serving.

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.

Steps:

• Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.

Steps:

• Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
• Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

Steps:

• Wash asparagus, snap off the ends and simmer in water until tender, about 20 minutes. Drain and allow to cool. Cut off the tips and reserve them.
• Cut the spears into half-inch pieces and process to a smooth puree in a blender or food processor.
• Fold in remaining ingredients. Either fold in the tips or use them to garnish the dip. Serve with corn chips or cut raw vegetables.

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.

Steps:

• Preheat broiler. Wearing rubber gloves to protect your skin, rub chile with oil; broil 5 minutes, turning with tongs so all sides get charred. Transfer to a plastic bag, seal and set aside to steam 10 minutes. Remove stem, skin and seeds from chile and dice. Set aside. (Remove gloves only when you are finished handling the chile.) Fill medium sauté pan halfway with water and bring to a boil. Prepare a medium-sized bowl of ice water. Place asparagus spears into boiling water 3 to 4 minutes or until just tender. Remove and plunge spears into ice water to halt cooking and preserve color. When cool, remove, dry thoroughly and chop into 1-inch pieces. Transfer to blender or food processor, add yogurt and avocado and process until smooth. Transfer to a mixing bowl and stir in remaining ingredients (except chips). Serve with baked tortilla chips.

Steps:

• Combine asparagus and water in a 2 quart saucepan.
• Bring to a boil over medium high heat. Cover and reduce heat to medium-low.
• Simmer 8 to 10 minutes or until tender.
• Rinse with cold water; drain.
• Blot asparagus with a paper towel to remove excess moisture.
• Combine asparagus, yogurt and lemon juice in food processor or blender.
• Process till smooth.
• In a medium mixing bowl, combine asparagus mixture and remaining ingredients.
• Chill, if desired.
• Serve with raw veggies or tortilla chips.
• Enjoy!