Asparagus with Horseradish Dip

Chilled asparagus with horseradish dip feels elevated with barely any fuss. This easy appetizer is quick to prepare and can easily be made a day ahead, which means it is ideal for parties or before-dinner munching. Simply steam fresh asparagus until just tender, then stop the cooking with an ice bath to lock in the beautiful bright green color and crisp-tender bite. Pair the spears with a creamy dip made with zippy horseradish and nutty Parmesan.

This recipe is as versatile as it is delicious. The horseradish dip is just as tasty with other fresh vegetables, such as carrots, bell peppers or sliced cucumber, as well as pretzels or crackers. Arrange the asparagus and any other veggies or dippers you’d like on a decorative platter with the bowl of dip for an easy crowd-pleasing snack board.

Ingredients for Asparagus with Horseradish Dip

• Asparagus: After a quick steam and dunk in an ice bath, blanched asparagus turns bright green and stays crisp-tender—the perfect texture for dipping or hand-held snacking. For the best texture, choose fresh spears that are firm, are medium-thick and have tight tips.
• Mayonnaise: Reduced-fat mayonnaise keeps the dip light and creamy, but you can swap in regular mayo for a richer flavor or replace half the mayonnaise with plain Greek yogurt for a tangier dip.
• Parmesan cheese: Grated Parmesan (the powdery kind) melts right into the mayo, adding salty, nutty depth without leaving stringy bits behind. Finely shredded will also work, but skip thicker shreds here since they won’t blend as smoothly.
• Horseradish: Prepared horseradish brings the signature sharp, zippy kick to the creamy dip. You’ll find horseradish in the refrigerated section near the pickles. For an extra pop of color, try red beet-infused horseradish to give the dip a fun pink hue that pops against the green asparagus.
• Worcestershire sauce: Just a splash of Worcestershire sauce adds savory depth to round out the dip’s flavor. Most brands contain anchovies, so if you need a vegetarian alternative, try a dash of soy sauce for a similar umami boost.

Directions

Step 1: Steam the asparagus

Fill a large saucepan with 1 inch of water. Place the asparagus in a steamer basket and set it over the water. Bring the water to a boil, then cover the pan and steam for two to four minutes. The asparagus should still be firm, not limp or mushy.

Editor’s Tip: The asparagus spears are ready when they turn bright green and bend just slightly without flopping over.

Step 2: Place the asparagus in an ice bath

Drain the asparagus and plunge it immediately into a bowl of ice water. The cold stops the cooking process and locks in the vibrant color and crisp texture. Once the spears are cool, drain well and pat dry with paper towels.

Step 3: Make the dip and serve

In a small bowl, stir together the mayonnaise, grated Parmesan, horseradish, Worcestershire sauce, garlic salt, pepper and lemon zest until smooth. Arrange the chilled asparagus on a platter and serve with the dip. If desired, set lemon wedges on the side for a bright, citrusy finish.

Editor’s Tip: If you plan to drizzle the dip over the asparagus, wait to do so until just before serving to prevent the spears from becoming soggy.

Recipe Variations

• Make prosciutto-wrapped bundles: Wrap a thin slice of prosciutto around one or two spears, starting at the base and spiraling up toward the tip, to add a salty and savory boost that feels even more elegant for parties.
• Grill the asparagus: Brush the spears lightly with olive oil, season with salt and pepper, and grill over medium-high heat for about five minutes until crisp-tender with charred edges. Smoky grilled asparagus is a perfect match with the zippy horseradish dip!
• Add herbs: Mix chopped fresh parsley, dill, chives or basil into the creamy dip for fresh garden flavor.
• Give the dip an extra kick: Add a dash of hot sauce or a pinch of cayenne along with the horseradish for a bolder, spicier dip.
• Remove the horseradish: Skip the horseradish and mix in fresh lemon zest and a grated garlic clove for a bright, aromatic version.
• Turn the dip into a sauce: Thin the dipping sauce with a splash of milk, lemon juice or water until it’s pourable, then drizzle it over the platter of asparagus for an elegant presentation.

How to Store Asparagus with Horseradish Dip

Store leftover asparagus and horseradish dip in separate airtight containers in the refrigerator.  The asparagus will stay fresh for up to three days, while the dip will keep for up to five days.

Can you make steamed asparagus and horseradish dip ahead of time?

Yes! Steam the asparagus and prepare the dip up to a day in advance. Cool the asparagus in an ice bath, then drain well and store in an airtight container in the refrigerator. Keep the dip chilled in a separate container until you’re ready to serve.

Asparagus with Horseradish Dip Tips

Can I use frozen asparagus?

We don’t recommend frozen asparagus for this recipe. Stick with fresh asparagus spears for the best crisp-tender texture and vibrant green color. Frozen spears tend to be softer and can get mushy when steamed—not ideal for dipping but perfect for an asparagus casserole.

Can I serve the asparagus warm instead of chilled?

Absolutely! To serve the asparagus warm, steam the asparagus just before serving and skip the ice bath. Drain well and arrange on a platter for a warm and tender side or snack.

What else pairs well with the horseradish dip?

The creamy, zippy horseradish dip is super versatile and delicious with a variety of fresh vegetables, such as baby carrots, bell pepper strips or cucumber slices. You can also use the dip as a spread for hot roast beef sandwiches or veggie wraps, or serve it alongside grilled chicken, steak dinners or baked potatoes for extra flavor.