Best 8 Asparagus With Garlic Dip Recipes

ASPARAGUS DIP

Steps:

• Boil a pot of water. While it's heating to boiling, clean up the end of the asparagus (I cut them off) and then boil them for 3 minutes.
• Drain them and put them in a cold water bath.
• In a blender, mix the Parmesan cheese, garlic clove, onion and softened cream cheese together until blended.
• Add the asparagus and pulse a few times to mix that in. We actually really blended it in, just because I love the green color.
• Put the asparagus dip into a heat proof dish and sprinkle with some more Parmesan cheese.
• Bake at 350F for 10 minutes, or until the mixture is hot and bubbly and the top is slightly browned.

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

ASPARAGUS WITH ROASTED-GARLIC AïOLI

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
• Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
• Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

EASIEST ASPARAGUS RECIPE

Steps:

• Melt 2 tablespoons butter in a skillet over medium-low heat. Cook asparagus in melted butter, stirring a few times, until tender, 6 to 8 minutes.
• Drizzle honey over the asparagus and stir to coat; season with garlic powder and cayenne pepper.

MISO-TAHINI DIP

Steps:

• Bring a large pot of salted water to a boil. Add asparagus and cook until crisp-tender, 2 minutes. Drain and refrigerate on a towel-lined plate until cold, about 20 minutes.
• Meanwhile, add miso to small mixing bowl and whisk in 3 tablespoons hot water. On a cutting board, add a pinch of salt to minced garlic and mash with the side of a chef's knife until it becomes a paste.
• Add garlic paste to miso mixture along with tahini, lemon juice, rice vinegar, and sesame oil. Whisk until smooth and serve with chilled asparagus.

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

ASPARAGUS WITH HORSERADISH DIP

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with asparagus.