Hi, I’m Laura. Today, I will show you a way to prepare roasted asparagus with smoky rarebit dip recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little 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 well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Roasted Asparagus with Smoky Rarebit Dip is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have roasted asparagus with smoky rarebit dip using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Asparagus with Smoky Rarebit Dip:
- Make ready 250 g bunch asparagus
- Prepare 25 g plain flour
- Get 120 ml dry cider
- Make ready 100 g smoked Cheddar cheese (I used ordinary and added some smoked paprika), grated
- Take 1 tsp wholegrain mustard
- Take olive oil to drizzle
- Prepare sea salt
Instructions 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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