Prep 5 mins
Cook 10 mins
This recipe is in the current Penzeys catalog. The picture looks sooooo good. We love asparagus and will have to try this when they come back into season. Try the sauce with other vegetables during the season.
- 1 1⁄2 lbs asparagus, trimmed
- 1 teaspoon olive oil
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon garlic granules
- 1⁄2 cup mayonnaise (regular or reduced fat)
- 1⁄2 lime, juiced
- 1 teaspoon fresh cilantro, minced
- Heat olive oil in small saucepan over low heat.
- Add paprika, cumin and garlic and cook 5 minutes.
- Put mayonnaise in small bowl.
- Add the seasoned oil from saucepan, using spatula to get all of it, if necessary.
- Add lime juice and cilantro.
- Whisk to combine.
- Cook asparagus in boiling water for 2-3 minutes.
- Drain and rinse to stop cooking but do not make cold.
- Pour some of the sauce over the asparagus and serve the rest on the side.
I really enjoyed this sauce. I used minced fresh garlic and 1 tablespoon of lime juice. Left out the cilantro, didn't have any! This would be great as a veggie dip! Thanks.
I added a touch less cumin to this, but otherwise made the sauce as indicated. The mixture was richly smoky and a nice addition to asparagus.
This really is only a review of the Smoked Paprika Sauce. I have to admit that I didn't use it on asparagus. What I did do was make a choux pastry shell and fill it with curried tuna pate. Then I placed the Smoked Paprika Sauce on the table and let everyone help themselves. The sounds people were making were obscene (that's a good thing, you should know). I used minced fresh garlic instead of the granules, and didn't have a lime, so I used a lemon. It was wonderful!