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Asparagus with smoked rarebit dip
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Asparagus with smoked rarebit dip
We served this as a starter at our summer vegman/veglady get-together last week. Use it as a dip or pile the asparagus and rarebit onto hot toast and grill until golden and bubbling.
Ingredients
- 20g butter
- 20g plain flour
- 100ml ale
- 100g smoked Cheddar (Godminster is perfect), grated
- 1 tsp Dijon mustard
- 200g asparagus
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
-
Step 1
Melt the butter and beat in the flour to make a roux.
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Step 2
Slowly add the beer, whisking as you go and heat until it starts to thicken.
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Step 3
Whisk in the grated cheese and the mustard. Add a little black pepper.
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Step 4
Boil, steam or roast the asparagus until just tender and serve with a bowl of warm rarebit mix and dip to your heart's content.