I visited the Manly Coop yesterday and bought lots of fresh asparagus, as well as feta and macadamia nuts. I’ve been eating asparagus nearly every day, and can’t get enough of it! Normally I love to cook it in some butter topped with an egg, or roasted with some melted parmesan cheese but this time I wanted to try it in a different way. Why not make a dip out of it? It worked perfectly, and apart from snacking on it during the day, it was also a delicious dipping sauce for my roasted vegetable dinner last night. It went really well with roasted pumpkin, potatoes and onions roasted in olive oil and plenty of oregano. So delicious!
Serves 2/makes 1 full bowl
15x asparagus or 2 bunches of asparagus (ends trimmed)
1 tbsp of ghee or butter
100 gm feta
1 cup macadamias
1/4 cup olive oil
1 tsp Lemon Juice
Salt and pepper
- Prepare the asparagus by heating a chargrill pan (If you don’t have one then a normal pan will do). Melt the butter and add the asparagus, letting it cook through quite well on both sides. When you see the charred lines remove and place on a chopping board. Chop in 3 parts so it’s easier for the blender.
- In a blender add the cooked asparagus, feta, macadamias, lemon juice and olive oil. Blend until there are no chunky asparagus pieces. The macadamias should still provide a crunch. Once blended add salt and pepper (Do it at the end because depending on the saltiness of the feta you might need more or less of the salt).
- Serve as a dip, a side for some salmon or chicken, or like I had for dinner with roasted vegetables.