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Asparagus with Creamy Dip
Need a quick, plant-based appetizer that wows? This grilled asparagus with creamy Violife dip is the ultimate crowd-pleaser. Fresh, flavorful, and ready in minutes it's just perfect for parties or a cozy night in.
Ready to impress your guests (or yourself)? Let’s dive into this must-have recipe!
Need a quick appetizer that wows? Grilled asparagus with creamy dip is the ultimate crowd-pleaser. Ready to impress? Let’s dive into this must-have recipe!
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![Cooktime]()
Cooking time10 minutes![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2
For the asparagus:
- 50 ml olive oil
- ½ lime, juice only
- fresh thyme leaves
- salt and pepper
For the creamy sauce:
- 1 Violife Supreme Creamy
- Zest of 1 lime
- 1 tsp garlic or onion powder
- 50 ml olive oil
- salt and pepper
For serving:
- A drizzle of honey for serving
- 25 gr hazelnuts, roasted and roughly chopped for garnishing
- To make the sauce, whisk all the ingredients together in a bowl, set aside.
- Heat a griddle pan over medium high heat.
- Drizzle with olive oil and grill the asparagus with a sprinkle of thyme. Season well and add a squeeze of lime juice.
- Remove from heat when nice and golden, roughly 10 minutes.
- Spread the dip on a plate, top with the asparagus and garnish with hazelnuts.
- Drizzle with honey if you wish!
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