Two weeks ago I promised Angostura with mayonnaise. But somehow ice cream in August seems…
Skillet Grilled Asparagus with Bitters Mayo Drizzle
Bitters is a flavor game-changer for sauces. Hum drum mayo plus Romano, lemon and bitters turns a plain veggie topper into bam! Roast, grill, steam or use your cast-iron pan to add a little char note to asparagus, green beans, broccoli, cauliflower. Just about whatever veggie you have on hand. Then top with this dressed up sauce. Bitters-makes-it-better!
Skillet Grilled Vegetables with Angostura Mayo Drizzle
Just dash of bitters adds dazzle to a simple lemon-mayo sauce.
Ingredients
- 1/2 cup prepared mayonnaise or home-made
- 2 Tbsp. grated pecorino Romano or Parmesan cheese
- 1 Tbsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 1 tsp. Angostura aromatic bitters
Skillet Grilled Angostura Vegetables
- 1-2 lb. choice of or combination fresh asparagus, broccoli rabe, green beans, broccoli or cauliflower
- 1/4 cup olive oil
- 2 Tbsp. soy sauce
- 1 Tbsp. fresh lemon juice
- 1 tsp. Angostura aromatic bitters
Instructions
- Whisk together mayonnaise, grated cheese, lemon juice, lemon peel, and 1/2 to 1 tsp. Angostura bitters; set aside. Note: If you have not used Angostura bitters in food before, start with 1/2 teaspoon in the mayonnaise. Taste, then stir in the remaining 1/2 teaspoon if desired.
Skillet Angostura Vegetables
- Rinse vegetables and drain well. Break off tough ends from asparagus and broccoli rabe; remove stems from green beans; cut broccoli and cauliflower into florets. Place in a large bowl.
- Whisk together olive oil, soy sauce, 1 Tbsp. lemon juice and 1 tsp. Angostura bitters. Drizzle liberally on vegetables and toss to mix; let stand 15 minutes, if you have time!
- Heat a large cast iron skillet over medium heat. (I use a 12-inch pan). Place vegetables in pan in a single a layer. Cook about 5 minutes stirring only once, until lightly browned. If the vegetables are thick or you prefer more cooked, cover pan for 2-3 minutes to let them steam a little. Stir and cook uncovered 3-5 minutes more or until desired tenderness. The idea is for the vegetables to get a little char. If needed, cook in two batches so the vegetables all get to touch the bottom of the pan.
- To serve, warm up Angostura mayonnaise in microwave for just 15-30 seconds if desired; stir well. Drizzle over hot vegetables. Garnish with lemon peel.Refrigerate leftover sauce.
Notes
* Quick Bitters Dipping SauceMake the mayonnaise only, do not warm it up though, and use it as a dipping sauce for fresh veggies. And/or use it in sandwiches instead of plain mayonnaise. It will stay fresh in the refrigerator for weeks, well covered.
REALLY GOOD!!! nice sauce. works well as dip!
You tried it already, Greg?! yippee
I’m going to try this over the weekend. I have some Angostura just waiting for a recipe like this 🙂
Just heard from my brother on the East Coast–he liked it :o) So let me know what you think too, Susan — good, bad or ugly. I’m open to all feedback.
Need to try them, perhaps for tomorrow’s lunch! 😀
If you do, let me know what you think Lily.