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Buffalo Asparagus with Blue Cheese Dip

Buffalo Asparagus with Blue Cheese Dip

Hannah Hall

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Makes:

4

Prep Time:

0

hours

20

mins

Total Time:

0

hours

30

mins

For the asparagus

800
g

thick asparagus spears, trimmed

For the blue cheese sauce

2
tbsp.

chives, chopped 

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  1. Preheat the oven to 220°C (200°C Fan). Lay the trimmed asparagus onto a large baking tray. Drizzle over the oil, season with salt and pepper and toss to coat. Roast for 10-12 mins until just tender.
  2. Meanwhile, make the buffalo sauce. Melt the butter in a saucepan over a medium heat, add the garlic and smoked paprika and cook, stirring, for 1 minute. Add the cider vinegar, hot sauce and sugar and season generously with salt. Bring to a simmer and cook for 2 mins, until thickened.
  3. Next, make the blue cheese sauce. Whiz the cheese, mayonnaise, sour cream and lemon juice in a food processor with salt and pepper. Stir through the chives.
  4. Serve the roasted asparagus with the buffalo sauce drizzled over it with the blue cheese sauce on the side.

buffalo asparagus

Hannah Hall

Gabriella English
Gabriella is a freelance recipe developer, who trained at Leiths School of Food and Wine.

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