Grilled Asparagus with Berry Dip Recipe

From Dorothy McNett's Recipe Book.

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Grilled Asparagus with Berry Dip

From Dorothy McNett's recipes at This is a great party food. Make ahead and let people dip away!

1-2 pounds fresh asparagus
2-3 tablespoons extra virgin olive oil
pinches of sea salt

1 cup fresh strawberries or raspberries
juice and zest of 1 lemon
1/2 teaspoon dried basil
2-3 tablespoons local honey
2-3 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/2-3/4 cup extra virgin olive oil

Wash asparagus and break it naturally into spears. Place in a flat dish or plate, drizzle with oil and sprinkle with salt. Set aside. In food processor with steel chopping blade in place, combine berries, zest and juice of lemon, basil, honey, vinegar and salt. Whirl to blend. Drizzle in the oil with the motor running, and process until you have a blended dip. Place in dip bowl. Heat stove top grill and gently grill the asparagus spears, about 2-3 minutes per side. Serve as finger foods with the dip.

Recipe created 2003-02-22.

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