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Asparagus with Warm Angostura Mayonnaise

The vegetables for this tasty side dish may be cooked in an iron frying pan or on a stovetop griddle, or on the barbecue or roasted in the oven ā€“ whichever is most familiar and easiest for you.
If you have not used Angostura bitters in food before, start with 1/2 teaspoon in the mayonnaise. Taste, then stir in 1/2 teaspoon more if desired. Serve veggies hot as a side dish, or roast ahead of time and serve room temperature as an appetizer using the mayonnaise as a dipping sauce.
Important post script: My bitters-laced mayonnaise has become my “go-to” mayo, similar to my Angostura ketchup. I keep both in my fridge in squeeze bottles. Try the mayonnaise on sandwiches, or as a dip for artichokes, or to make tuna or chicken salad in place of plain mayo. If you have others ideas, let me know by posting a comment below šŸ˜®

Print This Recipe
Roast Asparagus with Angostura Mayonnaise Drizzle

Angostura Mayonnaise Drizzle
1/2 cup mayonnaise
2 Tbsp. grated pecorino Romano cheese or a tangy Parmesan
1 Tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 tsp. Angostura Aromatic Bitters

Roast Vegetables
1 – 2 lbs. asparagus spears, green beans, broccoli raab, rapine or
Chinese broccoli (or a combination)
1/4 cup olive oil
2 Tbsp. soy sauce
1 Tbsp. fresh lemon juice
1 tsp. Angostura Aromatic Bitters

Whisk together mayonnaise, grated cheese, 1 Tbsp. lemon juice, lemon peel, and 1/2 to 1 tsp. Angostura bitters. Set aside.
Rinse vegetables and drain well. Break off tough ends from asparagus. Whisk together olive oil, soy sauce, 1 Tbsp. lemon juice and 1 tsp. Angostura bitters. Brush liberally on vegetables; let stand 15 minutes.
Heat a large iron fry pan over medium heat. Place vegetables in pan in a single a layer. Cook about 5 minutes or until lightly browned. (The time depends on how thick the vegetables are.) Turn and cook 3-5 minutes more or until tender. Cook in two or three batches, as necessary.
To serve, warm up Angostura mayonnaise in microwave for 15-30 seconds; stir well. Drizzle over hot vegetables.

Makes 4 – 8 servings

Nutrition information per serving (8) with 2 lbs asparagus: 190 calories, 3g protein, 6g carb, 17g fat, (2.5g sat. fat), 5mg chol, 380mg sodium, 2g fiber

An original recipe by Rita Held developed for Angostura Aromatic Bitters

 

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