This Roasted Asparagus Dip recipe is bursting with the taste of spring! Fresh tarragon and a generous squeeze of lemon juice adds to the fresh flavor, along with roasted garlic and asparagus. Read on for details, including pairing suggestions, or click here to jump down to the recipe
“This tastes like a burst of spring,” was one way this roasted asparagus dip was described when I shared it at a family fathering this weekend.
Asparagus is definitely a harbinger of spring, so I can see where that comment was coming from. Adding fresh tarragon and a generous squeeze of lemon to the roasted asparagus dip further enhances the spring flavors.
Low-fat yogurt serves as the base for this dip, lending a lightness to the dip which is welcomed this time of year.
We enjoyed the roasted asparagus dip with potato chips, but you could also use chopped raw veggies or pita chips with good results.
Tips For Making Roasted Asparagus Dip
Start some roasted garlic when you are ready to make the roasted asparagus dip. The garlic takes five to ten minutes longer to roast than the asparagus, so you can prep the asparagus stocks as the garlic begins roasting.
The instructions say to remove the woody portion of the asparagus stock, roughly the bottom third. Hold the asparagus at each end and snap it to show how much of your asparagus is good–the portion that snaps off with the tip is the part to keep. Do that for a couple stalks and then chop the rest in similar fashion.
The asparagus take 20 to 25 minutes to roast. You want to get it starting to brown and tender, but not burnt. Remove from the oven and set it a side to mix into the dip.
You will need your food processor for this. In case you need one, here’s an Amazon link to an updated version of the Cuisinart food processor that has been getting a workout in our kitchen for many years. You could try a blender if you don’t have a food processor.
Add the yogurt to the food processor to get the roasted asparagus dip going. Next goes the asparagus and scallion. Then squeeze out six cloves of roasted garlic. This is most, but not all, of the head of roasted garlic. Reserve the remainder for another use.
I used a bit of dried basil along with the fresh tarragon. If you have some fresh basil, definitely use that!
Pairings for Roasted Asparagus Dip
I first sampled a Hopscape beer from Sam Adams with the roasted asparagus dip. This beer is described as a “wheat ale brewed with West Coast hops”. There’s a citrus element to this beer that works well with the lemon in the dip. I would say any similar style beer, light with some citrus, should pair nicely with this dip.
I did try the roasted asparagus dip a bit later with some Pinot Grigio. I was more focused on the conversation than making notes on the pairing, but I’d say it worked reasonably well. Sparking wine could be another option for this one.
Roasted Asparagus Dip
Roasted asparagus and garlic blended with yogurt, tarragon and lemon for a dip bursting with spring flavor.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
- 1 bunch asparagus
- 1 head of garlic for roasting
- 2 tablespoon olive oil
- 1 scallion, green and light green portion
- 2 cups plain low-fat yogurt
- Generous grinds of black pepper
- ⅓ cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 1 teaspoon fresh tarragon
- ½ teaspoon dried basil (or a few leaves fresh basil if you have it)
- potato chips and/or chopped vegetables for serving
- Preheat oven to 400 degrees.
- Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tablespoon of the olive oil.
- Wrap the garlic in aluminum foil, then put in oven. Roast until garlic is starting to brown and getting very soft, 30-40 minutes. Set aside to cool when done roasting.
- Prep the asparagus as the garlic begins roasting. Chop off the bottom third of the asparagus stalks, and discard this woody portion. Chop the remaining spears in half.
- Add the chopped asparagus to a roasting pan. Toss with 1 tablespoon of the olive oil. Add salt and pepper to taste.
- Place the asparagus in the oven and roast for 20 to 25 minutes. The asparagus should be tender and starting to brown when it is done. Remove from oven to cool.
- To make the dip, scoop the yogurt into a food processor. Add the asparagus and scallion, puree to combine.
- Squeeze the garlic out of 6 cloves of the head of roasted garlic, reserving the rest for another use. Add the garlic to the food processor, along with the remaining ingredients–parmesan cheese, generous grinds of black pepper, lemon juice, salt, tarragon and basil. Puree to combine.
- Scoop the dip into a serving bowl. Serve with chips and/or chopped vegetables.