Hi, I am Kate. Today, we’re going to prepare roasted asparagus with smoky rarebit dip recipe. Never miss 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 little bit more unique. This is gonna smell and look 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 easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Roasted Asparagus with Smoky Rarebit Dip is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Make ready 250 g bunch asparagus
- Prepare 25 g plain flour
- Get 120 ml dry cider
- Take 100 g smoked Cheddar cheese (I used ordinary and added some smoked paprika), grated
- Get 1 tsp wholegrain mustard
- Take olive oil to drizzle
- Get 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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