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Grilled asparagus with smoked salmon dip
Ingredients
Asparagus:
- 454 grams asparagus
- 2 tablespoons (30 milliliters) olive oil
- Salt and pepper to taste
- 1/2 lemon, juiced
Dip:
- 113 grams cream cheese, softened
- 2 tablespoons (30 milliliters) sour cream
- 2 tablespoons (30 milliliters) mayonnaise
- 1/8 teaspoon (0.75 milliliters) garlic powder
- 1 teaspoon (5 milliliters) horseradish
- 1/2 lemon, juiced
- Salt and pepper
- 57 grams smoked salmon, chopped
- 1 tablespoon (15 milliliters) fresh dill, finely chopped
Directions
Dip:
- In a food processor combine cream cheese, sour cream, mayonnaise, garlic powder, horseradish, lemon juice, and smoked salmon, pulse until combined.
- Fold the dill into the mixture.
- Place in a small bowl to serve.
Asparagus:
- Preheat BBQ to medium or 350F (175 C).
- In a bowl toss the asparagus with olive oil, salt and pepper.
- Place the asparagus on the grill and cook for five minutes rolling the asparagus to cook evenly and spritz with lemon juice.
To serve:
- Place the asparagus on a plate with the accompanying bowl of smoked salmon dip.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
