Ingredients
- 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 Taragon 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
Directions
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.
