Asparagus Crudités with Creamy Romesco Dip

Appetizers ready in 15 minutes! Serve asparagus with creamy dip featuring almonds, mayonnaise and chili sauce. Perfect if you love French cuisine.

–

Save & Share

Servings 8

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

61d3d19e-a181-4ab7-8551-1801bc6417cd

ingredients 8
Prep Time 15 min
Total Time 15 min

Ingredients

1: teaspoon salt

1: lb. fresh asparagus spears, trimmed

1/4: cup toasted slivered almonds, finely chopped

1/4: cup mayonnaise

3: tablespoons whipping cream

2: tablespoons chili sauce

: Dash hot pepper sauce

2: teaspoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In large skillet, bring 3/4 inch of water with salt to a boil. Add asparagus. Cover; cook 2 minutes. Remove asparagus from water; immediately plunge into ice water until cold. Drain.
2 Meanwhile, in small bowl, combine almonds, mayonnaise, cream, chili sauce and hot pepper sauce; mix well.
3 Arrange asparagus on serving platter. Spoon dip into small serving bowl; sprinkle with parsley.

EXPERT TIPS

toggle

Expert Tips

Romesco is a classic sauce from Catalonia, Spain. The sauce consists of finely ground tomatoes, red bell peppers, garlic, onion and almonds combined with olive oil. Inspired by the Catalonian sauce, this creamy dip gets its flavors from chili sauce, hot pepper sauce and slivered almonds.

Blanching is briefly boiling food, draining it, then immediately chilling it in ice water. The technique doesn’t cook the food through, but it sets color and texture. Fruits and vegetables meant to be eaten with dips or in salads are blanched so they remain appetizing. The same is true for produce meant to be frozen.

To toast almonds, spread on cookie sheet. Bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally.

Blanch the asparagus in advance and refrigerate it for up to four hours. The dip can be prepared ahead and refrigerated for up to one day.