Riverford Wicked Leeks
Asparagus with smoked rarebit dip recipe image

Print Asparagus with smoked rarebit dip

We served this as a starter at our summer vegman/veglady get-together last week. Use it as a dip or pile the asparagus and rarebit onto hot toast and grill until golden and bubbling.


  • 20g butter
  • 20g plain flour
  • 100ml ale
  • 100g smoked Cheddar (Godminster is perfect), grated
  • 1 tsp Dijon mustard
  • 200g asparagus
  • Salt & pepper


  1. Melt the butter and beat in the flour to make a roux.
  2. Slowly add the beer, whisking as you go and heat until it starts to thicken.
  3. Whisk in the grated cheese and the mustard. Add a little black pepper.
  4. Boil, steam or roast the asparagus until just tender and serve with a bowl of warm rarebit mix and dip to your heart’s content.
want to cook with fresh ingredients? try one of our award winning veg boxes