- 2 pounds asparagus, ends cut off
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- Salt and pepper to taste
- Crudités: carrots, broccoli, cauliflower
Quark and Tarragon Dip Ingredients: - 8 ounces Quark
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon white or champagne vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- Salt and pepper to taste
Mascarpone and Ancho Chili Dip Ingredients: - 8 ounces mascarpone
- 2 tablespoons cilantro, chopped
- 1 chipotle pepper in adobo sauce, chopped fine, or 1 teaspoon ancho chili powder
- 1 tablespoon lime juice
- 1 teaspoon molasses
Fromage Blanc Greek Dip Ingredients: - 8 ounces fromage blanc
- 1 tablespoon fresh dill or mint, chopped
- 1 clove garlic, smashed and minced
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon sea salt
- 1 small cucumber, peeled, seeded, and chopped
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- Blanch asparagus in boiling water for just 1 minute and then shock in cold water. Dry with a paper towel and put in a bowl and toss with 2 tablespoons of olive oil, lemon zest, and salt and pepper. Preheat grill to medium. Place asparagus on the grill and turn every 2 minutes until done on all sides. This should take about 6 minutes. Serve with other vegetables on a platter with dipping sauce.
- For each dip, put all ingredients in the food processor and pulse until mixed well. The sauces can be made ahead and kept in the refrigerator for 3 days, if needed.
  
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