Roasted Asparagus with Dipping Sauce (Crisp-Tender, Not Soggy)
Roasted asparagus turned into a hand-held appetizer, served with a bright herb dipping sauce. The trick is keeping the spears crisp-tender — nobody wants to dunk a floppy one.
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Cooking tools:
- Baking pan
- Peeler
- Food processor
- Blender
- Mixing bowl
- Serving bowl
- Oven
- Plate
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Airtight container
- Refrigerator
Ingredients
- 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 black pepper ((to taste))
- ½ cup mayonnaise
- ¾ cup sour cream
- 2 teaspoons fresh lemon juice
- ½ teaspoon Worcestershire sauce ((optional))
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