Asparagus With Lemon-Caper Dipping Sauce
"This is easy, yummy and looks elegant when served for company. I've also used the sauce for a "tarter" to dip for sweet potato fries."
photo by threeovens
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1⁄2 cup light mayonnaise
- 1⁄2 cup light sour cream
- 1 tablespoon extra virgin olive oil
- 1 tablespoon capers, drained (or more)
- 2 teaspoons lemon juice
- 1 tablespoon thyme leaves, chopped
- 1⁄4 teaspoon black pepper
- 2 lbs asparagus
- olive oil
- kosher salt
directions
- Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
- Trim asparagus and place in a shollow baking dish.
- Drizzle with olive oil and sprinkle with salt.
- Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
- Serve asparagus with sauce on the side.
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Reviews
-
I liked this very much I had very thin asparagus but it was good anyway. I would use the dressing for other things as well. Made for World Tour 8 Thanks for posting. -
I had the smallest asparagus I have ever seen but this was a great recipe to use it up! I roasted mine for about 8 minutes longer because I like it a little crispy/blackened. The sauce was great, I made half but kept the same amount of capers. Made for Zaar Stars Tag. -
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Great side dish with dinner tonight. The sauce was awesome and was great with the asparagus. I very rarely roast asparagus, but in this case this was very good. The sauce was worth making this again. Great recipe !! Made for Zaar Stars .. -
Delicious! I got 6 bunches of asparagus for 50 cents a bunch, and this was the last of it. What a great way to go! Loved the capers and the lemon juice. Thanks! Made for TYM game in the cookbooks forum! -
This was so good on the fresh organic asparagus I bought at the farmers' market! Mmm!! The sauce tasted really delicious on the lamb meatballs I made for dinner tonight. I am making this sauce again for a small dinner party tomorrow night and serving it with freshly steamed baby artichokes! Thank you! Reviewed for ZWT 2009.
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Tweaks
-
A surprisingly tasty dish! The asparagus was sweet and the sauce tangy. I used plain yogurt in place of the sour cream (ran out), so left out the oil from the sauce so it wouldn't be too thin. Still yummy! Next time I would chop the capers, but other than that wouldn't change a thing. Thanks for the great lunch! This dipping sauce would be great for other vegetables as a healthier alternative to ranch or bleu cheese dip/sauce. Made for ZWT5.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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