Steamed Asparagus and Dips

By Lori Powell
For One or Two Bites, a blog for singles and couples

A little late this year, local asparagus is just showing up. You can find them at the farmers’ market upstate in many sizes; from super-thin, wispy stalks to medium ones.

I used to believe that the thinner the stalk, the sweeter, but I have come to see differently…as long as the stalks are fresh and not withered (shriveling), the ends are not dry or the heads/tips are still tight and not frayed… it’s simply all about the cooking.

I have written about this delicious spring veggie in prior posts but feel it needs to be repeated or at least presented again. You see, I grew up with the canned variety, which is in a whole different class than the fresh. And by that, I mean the canned one simply cannot compete.

You know what I mean if you’ve ever opened a can and looked at the grey-green limp matter that is contained within with a musty kind of aroma. Forget about those and buy the fresh.

My dad always had to have some mayonnaise to dip his in and it had to be the Hellman’s brand (the brand is called Best Foods on the West Coast). My sesame dipping sauce and mustard mayo sauce are in honor of him.

When buying the fresh green beauties, buy local. Also remember to sort out the thin from the thick and cook them separately as they will cook at different times. Buy them now as the really fresh ones will be gone before you know it because the first day of summer is just around the corner.

My focus today is on steamed asparagus because it retains the nutrients and will render the tastiest stalks for dipping or dressing in a variety of sauces or vinaigrettes.

So get dipping or saucing with the following, no matter what thickness of stalk you prefer….just remember not to overcook or undercook.

Steamed Asparagus
Serves 1
6 stalks fresh asparagus

1. Separate out the thin from the thick. Snap off the woody ends of each stalk.
2. Bring a saucepan fitted with a steamer rack set over simmering water. Make sure the water does not reach the steamer rack.
3. Cook asparagus, just until tender or when it just starts to wiggle if you hold it with tongs gripping the center of the stalk, about 2 to 3 minutes. Eat hot or rinse under cold water to stop cooking to eat cold.
4. Dip or dress with one of the following sauces: Sesame Dipping Sauce, Mustard Mayo Sauce, Shallot Balsamic Vinaigrette or Lemon Tarragon Cream Sauce.

To get the Steamed Asparagus with Sauce recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Sesame Dipping Sauce
Serves 4
1/4 cup mayonnaise
1 tablespoon finely chopped chives or scallion greens
1 teaspoon dark sesame oil
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon fresh lime juice
1 teaspoon toasted sesame seeds
1/8 teaspoon minced garlic (optional)

Whisk together all ingredients. Season with salt and pepper. Keep chilled, covered, until ready to serve.

To get the Sesame Dipping Sauce recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Mustard Mayo Sauce
Serves 4
1/4 cup mayonnaise
1-1/2 teaspoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoon honey

Whisk together all ingredients. Season with salt and pepper. Keep chilled, covered, until ready to serve.

To get the Mustard Mayo Sauce recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Shallot Balsamic Vinaigrette
Serves 4
1 tablespoon fig or cherry balsamic vinegar
1-1/2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped shallot
3 tablespoon finely chopped fresh basil

Whisk together vinegar and mustard. Slowly add oil in a stream while whisking until thickened. Stir in shallot and herbs. Season with salt and pepper. Keep chilled, covered, until ready to serve.

To get the Shallot Balsamic Vinaigrette recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Lemon Tarragon Cream Sauce
Serves 6
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh tarragon
2 tablespoons heavy whipping cream

Whisk together mayonnaise and lemon juice. Whip heavy cream in a bowl until stiff peaks form and fold into mayonnaise mixture with tarragon and salt and freshly ground black pepper to taste. Keep chilled, covered, until ready to serve.

To get the Lemon Tarragon Cream Sauce recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

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Related posts:

1. It’s Asparagus Season!
2. Steamed Fish – Quick, Healthy and so Easy
3. Forget the Dips – It’s all about the Dippers
4. Asparagus, when Company’s Coming
5. Celebrate Asparagus Season with Soup