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Do you happen to have some asparagus and half an hour to spare? Then, you are going to love this delicious roasted asparagus dip! It is garlicky and packed with roasted asparagus, making it a great summer appetizer! Let’s dip into it!
⭐️ Why You Should Try It
- Great use for leftover asparagus. Don’t know what to do with all that asparagus you have? Give this recipe a shot! It’s a great way to utilize your extra asparagus and create a delicious side dish or appetizer.
- Super tasty. You won’t believe how incredible this dip tastes! It has a delicate asparagus flavor with a buttery texture. And the best part is it’s versatile. You can easily customize it to suit your taste by adding more garlic, spices, or chili for a spicy version.
- A crowd-pleaser at any party. We served this dip multiple times as an appetizer, and it has been a favorite among everyone who has tried it. It’s the perfect party dip for any occasion!
📘 What is Asparagus
Asparagus is a springtime vegetable that can be easily identified by its long, slender, pointy spears. It’s commonly grilled, steamed, or roasted. Asparagus is a versatile ingredient and pairs well with other spring veggies and flavors for a delicious and healthy meal.
🌿 Ingredient Notes
Here is what you will need to make this delicious plant-based dip:
- Green asparagus – I like to use fresh, local asparagus when it is in season. However, you could substitute frozen or canned asparagus when fresh asparagus isn’t available.
- Raw cashews – Raw cashews bring richness and creaminess to this dip. They have a neutral flavor, making them perfect for this recipe.
- Nutritional yeast – It brings a hint of cheesiness and umami.
- Garlic – Use fresh garlic for a robust and distinct flavor. I advise against using dried garlic.
- Lime juice – To enhance the dip with a vibrant citrus flavor. You could also try adding some lemon zest for extra flavor.
- Salt and pepper – To season.
- Oil – For more richness. Use a neutral oil like canola or grapeseed oil.
🥣 How to Make It
1. Roast the asparagus
- Clean the asparagus. Wash the asparagus under cold water and pat them dry.
- Trim them. Using a sharp knife, cut off the ends of the asparagus (about 1 inch) and discard them.
- Roast. Transfer the trimmed asparagus to the baking sheet and drizzle with the oil. Add the salt and toss to coat. Roast the asparagus for about 14 minutes or until the base of the asparagus can easily be pierced with a fork. Remove from the oven and let cool for at least 30 minutes.
2. Blend
- Add all of the ingredients to a blender. Add the soaked and drained cashews, nutritional yeast, garlic, lime juice, salt, ground black pepper, water, and roasted asparagus to a blender.
- Blend. Blend on high speed for 10-20 seconds or until smooth. Taste and adjust the seasonings to your liking.
📔 Tips
- Adjust the baking time. The roasting time will depend on the thickness of the asparagus. If your asparagus is very thin, I recommend checking them after about 10 minutes.
- Reserve a couple of roasted asparagus. Before blending, reserve some asparagus, cut them into bite-size pieces, and use them as a topping for your dip later!
- Adjust the consistency to your liking. Depending on your preferences, you can make the dip more chunky or super smooth by adjusting the blending time.
🌶 Variations
Here are a few ideas on how you can customize this dip:
- Make it spicy: Add 1/4 teaspoon of chili powder or 1/4 of a Thai chili before blending.
- Make it herby: Add fresh herbs such as parsley, cilantro, or rosemary for brightness and freshness.
- Add dried tomatoes: For extra texture and a hint of sweetness, stir chopped sun-dried tomatoes into the dip.
🍟 What to Serve It With
You can enjoy this dip either warm or chilled. Pair it up with crunchy raw veggies such as bell peppers, carrots, cucumbers, or chips like tortilla chips, potato chips, pita chips, or nachos. It is also great with bread or crackers.
❄️ Storing and Freezing
- To store: This roasted asparagus dip will stay fresh in the refrigerator for up to 4 days.
- To freeze: Transfer the dip to a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator.
💬 FAQ
Yes. You can air-fry the asparagus for 7-8 minutes in a 400°F (200°C) preheated air fryer.
Yes! This dip tastes just as good on day three as on day one.
Add more water until it reaches the desired consistency. You can then adjust the saltiness accordingly.
This asparagus dip is a must-try! It’s creamy, flavorful, and incredibly easy to make. The asparagus flavor is there without being overpowering, thanks to the addition of cashews. It’s guaranteed to be a crowd-pleaser at any party or gathering.
🥟 More Vegan Appetizer Recipes
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
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Roasted Asparagus Dip
Ingredients
- 18 ounces (500 g) green asparagus
- 1 tbsp (15 ml) oil
- 1/4 tsp salt
- 1 cup (150 g) raw cashews soaked overnight and drained
- 1 tsp nutritional yeast
- 1 clove of garlic
- 2 tbsp (30 ml) lime juice
- 1/4 tsp salt add more to taste
- 1/4 tsp ground black pepper
- 1-2 tbsp (15-30 ml) water
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Clean the asparagus. Wash the asparagus under cold water and pat them dry. Using a sharp knife, cut off the ends of the asparagus (about 1 inch) and discard them.
- Roast. Transfer the trimmed asparagus to the baking sheet and drizzle with the oil. Add the salt and toss to coat. Roast the asparagus for about 14 minutes or until the base of the asparagus can easily be pierced with a fork. Remove from the oven and let cool for at least 30 minutes.
- Add all of the ingredients to a blender. Add the soaked and drained cashews, nutritional yeast, garlic, lime juice, salt, ground black pepper, water, and roasted asparagus to a blender.
- Blend. Blend on high speed for 10-20 seconds or until smooth. Taste and adjust the seasonings to your liking.
- Serve warm with raw vegetables (carrots are great) or tortilla chips. Alternatively, this dip can also be served chilled, the asparagus flavor will be a bit less dominant.
- This asparagus dip will keep in the refrigerator for up to 4 days.
Notes
- Adjust the baking time. The roasting time will depend on the thickness of the asparagus. If your asparagus is very thin, I recommend checking them after about 10 minutes.
- Reserve a couple of roasted asparagus. Before blending, reserve some asparagus, cut them into bite-size pieces, and use them as a topping for your dip later!
- Adjust the consistency to your liking. Depending on your preferences, you can make the dip more chunky or super smooth by adjusting the blending time.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
I am making this for the second time. I LOVE it 🙂 thank you so much!
You’re welcome Karen! Thanks for your rating!
Love the asparagus to change it up as a dip
Thanks Kathleen!
I have not made yet but I love asparagus and I love quick I’m very excited to try
Let me know if you try it Violet!
Thomas that looks delicious! Thank you
Thank you Maria! 🙂