October 27th, 2012 
by jimmy
Asparagus Dip recipe by Jimmy Boswell
This is a fantastic dip for raw vegetables or gluten-free bread wedges. It can be used in place of avocado guacamole.
1 bunch asparagus, woody ends trimmed away, spears cut into 5-cm lengths
juice of ½ large lemon
2–3 tbsp plain yoghurt or coconut cream for dairy free
2 tbsp fresh chives or green onions, finely chopped
¼ tsp sea salt
1 clove garlic, minced or pressed
1 tsp ground cumin
2 tsp finely chopped jalapeño pepper, top and seeds removed
Fill a large sauté pan with 25 mm of water and bring to the boil. Add trimmed asparagus in a single layer (or overlapping just a bit). Cook, uncovered, for 6–8 minutes until the asparagus is soft but still bright green.
It should be slightly softer than you would normally eat it.
Remove from the pan and place the cooked asparagus into a bowl or pan full of ice water. This is called ‘shocking’ the vegetables and will stop the cooking process. Once the asparagus has cooled completely, remove from ice water and dry well.
Place into the bowl of a food processor, add remaining ingredients and pulse until just combined and asparagus is smooth. It should be the consistency of guacamole. Taste and adjust seasoning as required. Keep stored in a covered container in the refrigerator for up to 3 days.
Tip: Spread asparagus dip on a sandwich and top with grilled bacon or chicken breast to make a delicious lunch.
Recipe from
The New Zealand Gluten-Free Cookbook
Jimmy Boswell 1012 Published by Penguin New Zealand
http://www.jimmyboswell.com
Photography by Sean Shadbolt
http://www.foodphotography.co.nz
