Asparagus with Dip is a family favorite! Asparagus spears are blanched and served chilled with a bright and lemony fresh dill dip. So easy!
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My family has been enjoying this asparagus for years and I thought it's high time I share it with y'all. It's such an easy "recipe" if you wanna even call it that. But the texture from the blanched, but still slightly crunchy cold asparagus dipped in the lemony dill creamy dip is so satisfying. If you're an asparagus lover like we are, you'll find this irresistible and hard to stop eating.
What you'll need
- Asparagus - make sure for this recipe you're using fresh asparagus. Canned or frozen will not work,
- Dill - while I recommend using fresh dill, if you can't find any, you can use ⅓ the amount of dried dill.
- Lemon - fresh lemon juice and lemon zest are both used to bring brightness and tang to the dip.
Let's make chilled asparagus
- Step 1: Add salt to boiling water and submerge asparagus into water. Boil for 3 minutes.
- Step 2: Plunge asparagus directly into ice water to stop the cooking process. Dry completely on paper towels and chill.
- Step 3: Mix all dip ingredients together in a small bowl and refrigerate.
- Step 4: Sprinkle sea salt onto chilled asparagus and serve with cold dip.
Asparagus with dip FAQs
Unfortunately, no. This recipe will only work with fresh asparagus.
Up to 4 days.
Yes! It's delightfully delicious with any vegetables you'd like to serve it with. I love to dip cucumbers and carrots in it.
More gluten free veggie dishes
- Gluten free luxembourg salad
- Green beans with dijon cream sauce
- Fire roasted artichokes with garlic aioli
- No fuss grilled corn on the cob
- Cider glazed roasted brussels sprouts with bacon
For a refreshing alternative to grilled or roasted asparagus, try this Chilled Asparagus with Dip.
Chilled Asparagus With Dip
Ingredients
- 1 lb (454g) fresh asparagus, woody ends trimmed
- sea salt to taste
Lemon Dill Dip
- ½ cup (120g) mayonnaise
- ½ cup (120g) sour cream (or yogurt)
- 2 tablespoon fresh dill, finely chopped (or 1½ teaspoon dried dill)
- zest and juice of one lemon
- salt & pepper to taste
Instructions
- Bring salted water to a boil in a large saucepan. Add asparagus spears and set a timer for 3 minutes (2 if your spears are extra skinny). Have a large bowl of ice water ready.
- When the timer goes off, remove the asparagus from the boiling water and plunge them directly into the ice water.
- Remove asparagus from ice water and pat dry with paper towels. Place on a serving plate and sprinkle with sea salt, if desired. Serve with lemon dill dip.
Make dip
- Mix together all dip ingredients in a medium bowl and refrigerate for at least one hour to let flavors meld.
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