Asparagus with Herb Dipping Sauce
When you want to bump up spring a notch.
Servings: 4 People
Calories: 389.33kcal
Ingredients
For the Herb Dipping Sauce
- 3 cups arugula
- 3 scallions trimmed and roughly chopped (white and green parts)
- ½ cup basil leaves
- Kosher salt and freshly ground pepper to taste
- ½ cup mayonnaise
- ¾ cup sour cream
- 2 teaspoons fresh lemon juice
- ½ teaspoon Worcestershire sauce optional
Instructions
- Preheat the oven to 450°F.
- Trim the asparagus bottoms about 2 inches and peel the outside of the bottoms of the stalks if they are thick asparagus. Place the asparagus in a baking pan. Don’t worry about finding a pan large enough to hold the asparagus in a single layer – the stalks can overlap a bit. Drizzle the olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt, and toss again.
- Roast the asparagus for 7 to 10 minutes for thin stalks, 10 to 14 for thick ones. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like. Also, it’s very hard to dip a super tender asparagus. Transfer to a plate and let cool to room temperature.
- While the asparagus are roasting, make the dipping sauce. Place the arugula, scallions, basil, and salt and pepper in a food processor or blender and pulse to chop, then run the machine to chop finely.
- In a medium bowl combine the mayonnaise, sour cream, lemon juice and Worcestershire sauce, if using. Turn the herb mixture into the bowl and stir well to combine. Transfer to a small serving bowl and serve with the asparagus for dipping.
Nutrition
Calories: 389.33kcal | Carbohydrates: 11.81g | Protein: 6.81g | Fat: 36.88g | Saturated Fat: 9.31g | Cholesterol: 34.19mg | Sodium: 811.33mg | Potassium: 607.98mg | Fiber: 5.24g | Sugar: 6.69g | Vitamin A: 2605.38IU | Vitamin C: 18.54mg | Calcium: 137.66mg | Iron: 5.43mg