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?
If you enjoy balsamic vinegar simmer it down to a syrup and add a splash of cognac for a delicious asparagus dip!
I really love aji for this purpose. Try this one: http://allrecipes.com/Recipe/Peruvian...
I like grilled asparagus w/ a nut aillade. Zuni has a lovely recipe using pistachios or almonds. Hazelnut would also be nice...
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.
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).
I tried miso butter on 'gras and loved it.
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.
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 mayo2 tbs soy sauce 1 tsp wasabi paste1 tsp sugar
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).
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.
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.
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...
Or Maltaise, hollandaise with orange zest.
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