Recipe of Favorite Roasted Asparagus with Smoky Rarebit Dip

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, roasted asparagus with smoky rarebit dip. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Roasted Asparagus with Smoky Rarebit Dip is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Roasted Asparagus with Smoky Rarebit Dip is something that I have loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Roasted Asparagus with Smoky Rarebit Dip:

1. Get 250 g bunch asparagus
2. Get 25 g plain flour
3. Take 120 ml dry cider
4. Prepare 100 g smoked Cheddar cheese (I used ordinary and added some smoked paprika), grated
5. Take 1 tsp wholegrain mustard
6. Take olive oil to drizzle
7. Prepare sea salt

Steps 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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