Roasted Asparagus Spears with Green Goddess Dip

Roasted Asparagus Spears with Green Goddess Dip

PREPARATION          – minutes
COOK TIME               – minutes
SERVINGS                  4
EPISODE                    11


Green Goddess Dip:

  • 1/3 cup mayonnaise
  • ½ cup sour cream
  • 1 anchovy filet
  • 1 small garlic clove, smashed
  • 2 scallions, roughly chopped
  • ¾ cup parsley, roughly chopped
  • ¼ cup basil, roughly chopped
  • 2 tbsp tarragon, finely chopped
  • 1.5 tbsp lemon juice
  • salt and pepper to taste

Roasted Green Asparagus Spears::

  • 1 lbs. asparagus spears (thick spears are best for roasting)
  • ½ tsp garlic powder
  • olive oil
  • salt and pepper to taste

Instructions: Green Goddess Dip

1. Combine mayonnaise, sour cream, anchovy, garlic, scallions, parsley, basil, tarragon, lemon juice, salt and pepper in a food processor and puree until smooth
2. Transfer to a bowl, cover and refrigerate until ready for use

Instructions: Roasted Green Asparagus Spears

1. Preheat oven to 400F
2. Rinse and dry asparagus spears
3. Cut or break off about an inch of tough ends (save for a vegetable stock if desired)
4. Arrange asparagus spears in single layer on a roasting pan with foil and drizzle with olive oil
5. Sprinkle garlic powder, salt and pepper and rub over spears to evenly distribute
6. Roast in oven for 5-7 minutes or until spears are just lightly browned and tender
7. Serve with dip immediately

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