ASPARAGUS WITH HERB DIPPING SAUCE RECIPE - THE MOM 100

Asparagus with Herb Dipping Sauce Recipe - The Mom 100 image

Provided by @MakeItYours

Number Of Ingredients 11

2 pounds asparagus
2 tablespoons olive oil
1 teaspoon kosher salt (or to taste)
3 cups arugula
3 scallions (trimmed and roughly chopped (white and green parts))
½ cup basil leaves
Kosher salt and freshly ground pepper (to taste)
½ cup mayonnaise
¾ cup sour cream
2 teaspoons fresh lemon juice
½ teaspoon Worcestershire sauce (optional)

Steps:

Preheat the oven to 450°F.
Trim the asparagus bottoms about 2 inches and peel the outside of the bottoms of the stalks if they are thick asparagus. Place the asparagus in a baking pan. Don't worry about finding a pan large enough to hold the asparagus in a single layer - the stalks can overlap a bit. Drizzle the olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt, and toss again.
Roast the asparagus for 7 to 10 minutes for thin stalks, 10 to 14 for thick ones. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they're still a little firmer than you would like. Also, it's very hard to dip a super tender asparagus. Transfer to a plate and let cool to room temperature.
While the asparagus are roasting, make the dipping sauce. Place the arugula, scallions, basil, and salt and pepper in a food processor or blender and pulse to chop, then run the machine to chop finely.
In a medium bowl combine the mayonnaise, sour cream, lemon juice and Worcestershire sauce, if using. Turn the herb mixture into the bowl and stir well to combine. Transfer to a small serving bowl and serve with the asparagus for dipping.