Most restaurants these days are aware of the different food allergies. However, if a restaurant is new to me I always call ahead to check for gluten free options otherwise the usual I get at most restaurants is plain grilled chicken or fish over a bed of salad or rice. Sometimes, the restaurants accommodate and make something quickly. During one such visit to a restaurant I was offered pan fried sweet potato, with ketchup but I was eyeing the creamy sauce that came with my husband’s order of crab cakes and I took some of it.
There could be possibility of gluten in the sauce but I hate to say that I cheat once in a while to try new things. Celiacs , please make sure you don’t do such a thing. In my case the effects of gluten are mild and invisible but they are there. I enjoyed the zesty sauce so much that I nearly licked the bowl clean and requested the waiter to get some more without adding to our bill. He did as I said. No, I am not joking. In fact, he was sorry on behalf of the restaurant for not having anything gluten free.
Do you know what that tangy sauce was?
“Remoulade“ A rich mayonnaise based sauce with Dijon mustard and herbs.
The sauce was good, I mean really really good. For many days the taste lingered in my mouth and I was thinking if I make, what would I eat it with. Fries? “No” Not again. They are already high in calories and If I make a sauce with mayo it will be loaded with calories. While I was looking for a recipe I found that it is also served as a dressing for salads. I found one good recipe in globe and mail, by Lucy waverman. I made a lighter version of remoulade by cutting back on mayo and making some other minor changes as per the things in my fridge. It was perfect with roasted asparagus and mushroom risotto.
Asparagus need very little preparation and can be cooked in less than 10 minutes. Many of you might not peel asparagus but I do, to remove woody strings from thicker stalks. I gave the easy job of peeling asparagus to my dear daughter and she shaved off even the thinner stalks, to keep them all smooth at the bottom.
ROASTED ASPARAGUS WITH PARSLEY REMOULADE
source: Globe and mail
Ingredients:
1 bunch asparagus
1 tbsp olive oil
salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup chopped parsley
1/4 cup chopped chives
1 tbsp lemon juice ( more if you want it really zesty)
1 tsp Dijon mustard ( I am not 100% sure if this is gluten free but the ingredients seems fine)
dash of garlic powder
salt, and black pepper for taste
Method:
Combine all ingredients for remoulade from mayonnaise to black pepper in a food processor and process until smooth.
Chill for about an hour for flavors to meld.
Preheat oven to 450°f. Line a cookie sheet with parchment paper or aluminum foil. Prepare the asparagus by snapping the ends and peeling up to half.Toss it with a drizzle of olive oil and sprinkle salt and black pepper.
Place on the baking sheet and roast it for 5-7 minutes until asparagus is tender.
Transfer asparagus in a serving dish. Spoon some remoulade over asparagus or serve alongside for dipping.
Angie's Recipes
We LOVE remoulade! It’s great as a dipping, spread, or sauce!
mylittleitaliankitchen
This is a great way to enjoy asparagus. I love this parsley sauce!
Guru Uru
I have never tasted this delicious dip before but I would love it with sweet potato fries
That is absolutely gorgeous!
Cheers
Choc Chip Uru
yummychunklet
Ooh, I like the parsley take on the traditional remoulade!
Kitchen Belleicious
parsley remoulade? You are killing me with so many fabulous recipes. Just when I thought remoulade couldn’t get any better you pop up with this! awesome
Asmita
I love the sauce on the side. Looks amazing! Would be great with even some carrots or chips.
I love grilled asparagus and make it at home all the time. Next time, I shall serve it with this remoulade.
Eri
I love it! I love the sauce, I’m making it really soon!
Lizzy Do
I love to roast my asparagus, too…and your remoulade sauce sounds delicious with it. In fact, your whole dinner sounds amazing!
Swathi Iyer
I make stir fry with aspargus, this version looks perfect I love to try.
Vicki Bensinger
We eat asparagus all the time I usually just grill them and eat as is. However your sauce sounds delightful and something I know my family would love .
Balvinder Ubi
Even I eat asparagus just as it is. But eating with sauce doubled the taste.
Baker Street
Remoulade is a personal favorite and its just the perfect sauce for roasted asparagus.
Navaneetham Krishnan
This looks so good and yes to asparagus. The sauce has all the taste we will enjoy and what a great dip.
Anne Regalado
It’s usually stir fry asparagus for us here ! I love the idea of using remoulade with it though ! Simple but very appetizing ! Did you use fresh chives ?
Balvinder Ubi
I find roasting asparagus the easiest way and making the dip for it was my first time. Yes I used fresh chives.
Shirley Tay
Nice way to turn asparagus into a classy dish! U got me sold, my dear! Hey, my Vitacost contest is closing in 2 days. Be sure to try your luck!
Your Cookery Book
Thanks for vising my blog Balvinder. You have got very nice place too. Roasted Asparagus and Parsley Remoulade look absolutely delish. I have never made Remoulade at home but seeing it here in your post looks it worth trying. Thanks.
Balvinder Ubi
When someone visit my blog, I feel obligated to visit hers, too. thanks for liking my site and the recipe.
Dara Reppucci
I love asparagus. I like the idea of the remoulade – I have a ton of fresh chives in my garden.
LinsFood
I love remoulade, it’s such a versatile sauce, goes splendidly with a touch of curry powder too!
Amelia
Hi Balvinder, I love asparagus but have not try remoulade. It look delicious, thanks for sharing.
Have a great week ahead.
Nami | Just One Cookbook
We love asparagus, but never had it with remoulade! Sounds like I’ve been missing out. Thanks for sharing this recipe with us!