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Asparagus dipping sauces?

SweetPhyl Apr 30, 2007 09:48 AM

I'm having a Derby Day party and serving grilled asparagus. I would love a nice "hollandaise" like dip for the asparagus...does anybody have a recipe?

Thanks oodles!

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  1. DanaB RE: SweetPhyl Apr 30, 2007 11:41 AM

    Why not just make hollandaise? There are many recipes out there on the 'net, but my favorite is Julia Child's, which is for classic hollandaise: http://www.leitesculinaria.com/recipe...

    1 Reply
    1. re: DanaB
      Melanie Wong RE: DanaB Apr 30, 2007 11:45 AM

      Or Maltaise, hollandaise with orange zest.

    2. foodiegrl RE: SweetPhyl Apr 30, 2007 11:48 AM

      Also, a home made garlic aioli goes nicely with grilled asparagus. I find holladaise can be a bit too heavy with the toasty flavors of grilled asparagus. I find it better suited to blanched spears.

      1 Reply
      1. re: foodiegrl
        Melanie Wong RE: foodiegrl Apr 30, 2007 11:53 AM

        Yes, I agree on the aioli with grilled or roasted asparagus. We've been getting good results dry-roasting the asparagus in a hot wok on the stove top.

      2. c
        Claudette RE: SweetPhyl Apr 30, 2007 01:17 PM

        Why not have more than one dip? I love hollandaise, aioli, and bagna cauda (or just mash an anchovy into a separate cup of aioli, and don't tell anyone beforehand).

        1. b
          berna RE: SweetPhyl Apr 30, 2007 02:39 PM

          try this asian flavored dip that goes very well with asparagus or sometimes I use it to make tuna tartare with avocado.
          1/2 c mayo
          2 tbs soy sauce
          1 tsp wasabi paste
          1 tsp sugar

          1. s
            sweetTooth RE: SweetPhyl Apr 30, 2007 04:13 PM

            This came together as a result of what I had on hand the other day - mayo, preserved lemons and kumquats, finely chopped mint. It was awesome with both roasted and steamed asparagus.

            1. Sam Fujisaka RE: SweetPhyl Apr 30, 2007 04:39 PM

              I keep pushing these two: a) miso mixed with a bit of lime/lemon juice and b) grated Parm-Reg or Pecorino mixed with a bit of lime/lemon juice (the cheese melts to form a smooth sauce).

              1 Reply
              1. re: Sam Fujisaka
                Melanie Wong RE: Sam Fujisaka Apr 30, 2007 04:53 PM

                I tried miso butter on 'gras and loved it.

              2. s
                Sharuf RE: SweetPhyl May 1, 2007 02:47 AM

                Assuming the asparagus is room temp. or cold, I do a cold takeoff on hollandaise. A bonus - it keeps in the fridge.

                Make some hollandaise. When it reaches room temperature, add half as much sour cream and mix well. Add mustard to taste.

                1. Carb Lover RE: SweetPhyl May 1, 2007 07:10 PM

                  I like grilled asparagus w/ a nut aillade. Zuni has a lovely recipe using pistachios or almonds. Hazelnut would also be nice...

                  1. c
                    cimui RE: SweetPhyl May 1, 2007 07:18 PM

                    I really love aji for this purpose. Try this one: http://allrecipes.com/Recipe/Peruvian...

                    1. h
                      HillJ RE: SweetPhyl May 2, 2007 06:22 AM

                      If you enjoy balsamic vinegar simmer it down to a syrup and add a splash of cognac for a delicious asparagus dip!

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