Roasted Asparagus with Smoky Rarebit Dip
Roasted Asparagus with Smoky Rarebit Dip

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted asparagus with smoky rarebit dip. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Asparagus with Smoky Rarebit Dip is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Roasted Asparagus with Smoky Rarebit Dip is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted asparagus with smoky rarebit dip using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted Asparagus with Smoky Rarebit Dip:
  1. Get 250 g bunch asparagus
  2. Prepare 25 g plain flour
  3. Make ready 120 ml dry cider
  4. Make ready 100 g smoked Cheddar cheese (I used ordinary and added some smoked paprika), grated
  5. Make ready 1 tsp wholegrain mustard
  6. Make ready olive oil to drizzle
  7. Prepare sea salt
Instructions to make Roasted Asparagus with Smoky Rarebit Dip:
  1. 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.
  2. 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.
  3. 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.
  4. 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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