I wanted to celebrate the release of my new book “Foodies Rush In” by posting another dip just in time for the weekend! This week’s dip is super easy and takes advantage of all that asparagus out there. I decided to make it when a friend dropped off a ton of asparagus from her farm.
It calls for 1 lb cooked asparagus. I like to roast my asparagus in the oven. Toss asparagus with olive oil and salt and roast for about 10 minutes. Let cool.
1 pound fresh asparagus, cooked and cooled
1 cup mayonnaise
1 cup Parmesan cheese, shredded
1 minced clove of garlic (optional)
Preheat oven to 350. Chop off tops of cooked asparagus into bite-sized pieces. Set aside. Chop the asparagus in a food processor. Combine all ingredients and then put in a casserole dish. Bake for 20-30 minutes, until it starts to brown and bubble.
See how easy that is? Here are the pictures of the process:
This is a solid 4 Pretzels. It’s easy, uses few ingredients, and you could probably add chopped artichoke hearts for a twist. Try it with tortilla chips or crackers. And while you’re kicking back with this and a glass of wine, think about checking out “Foodies Rush In”.
Oh! Shameless self-promotion! I know. But it IS a foodie book.