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Skillet Grilled Asparagus with Bitters Mayo Drizzle

Appetizers & Snacks, Soups, Salads, Sides, Vegetarian

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Roasted aparagus with better-with-bitters mayo!
Recipe by Rita Held

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!

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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 Sauce
Make 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.

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Comments

  1. greg held says

    April 10, 2015 at 11:50 am

    REALLY GOOD!!! nice sauce. works well as dip!

    Reply
    • Rita's Kitchen says

      April 10, 2015 at 7:49 pm

      You tried it already, Greg?! yippee

      Reply
  2. The Wimpy Vegetarian says

    April 10, 2015 at 12:03 pm

    I’m going to try this over the weekend. I have some Angostura just waiting for a recipe like this 🙂

    Reply
    • Rita's Kitchen says

      April 10, 2015 at 7:51 pm

      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.

      Reply
  3. Lily Lau says

    April 11, 2015 at 11:21 am

    Need to try them, perhaps for tomorrow’s lunch! 😀

    Reply
    • Rita's Kitchen says

      April 12, 2015 at 12:41 pm

      If you do, let me know what you think Lily.

      Reply

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