Asparagus Dip
About this recipe
Healthiness : (180 votes)
Difficulty: 
Preparation Time: 20 minutes
Cooking Time: 10 mins to steam asparagus
Number of servings: 4-6
This is a vegetarian recipe
The asparagus season in Britain is very short. It lasts for only about six weeks from late-April to mid-June. You can get asparagus from other parts of the world all year round, but British asparagus is well worth waiting for - for its great flavour and freshness.

Preparation Time: 20 minutes
Cooking Time: 10 mins to steam asparagus
Number of servings: 4-6
This is a vegetarian recipe
The asparagus season in Britain is very short. It lasts for only about six weeks from late-April to mid-June. You can get asparagus from other parts of the world all year round, but British asparagus is well worth waiting for - for its great flavour and freshness.
Ingredients
For the dip:
- 5 cloves garlic, peeled and chopped
- 1 bundle asparagus
- 90ml (6 tablespoons) Greek-style yoghurt
- salt and freshly ground black pepper to taste
For dipping:
- 2 bundles of British asparagus for dipping
Healthier version
Low fat yoghurt will make a thinner dip and contain less fat.
Equipment
- Tablespoon
- Steamer
- Knife
- Chopping Board
Making and cooking it

- Snap the woody ends off all 3 bundles of asparagus and wash in a sink full of cold water to remove any soil and grit
- Steam for approximately 8 - 10 minutes, until tender
- Set aside 2 bundles for dipping
- Place a single bundle into a blender with the chopped garlic, yoghurt and salt and pepper. Blend until smooth
- Serve the dip with the 2 bundles of asparagus spears. Dip a spear in and enjoy

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