MAPLE DIPPING SAUCE RECIPES

Steps:

• Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper and set aside. Meanwhile, cut puff-pastry sheets into thirds along the folds to create six 5- by 10-inch rectangles. On a lightly floured work surface, roll one rectangle to 6 1/2- by 10 inches. Using a sharp knife, trim edges (about 1/4 inch per side), then cut into four 2 1/4- by 6-inch strips. Sprinkle each strip with 1/2 tablespoon Parmesan and center an asparagus spear atop strip. Wrap strips to enclose asparagus; dampen edges of pastry with water and seal to close. Place pastry-wrapped asparagus seam side down on prepared baking pans. Repeat with remaining pastry, Parmesan, and asparagus, spacing appetizers about 2 inches apart. Lightly brush tops of pastry-wrapped asparagus with water and sprinkle each with a pinch of sea salt. Bake until golden brown, 15 to 18 minutes. Meanwhile, in a small skillet over medium-high heat, bring vinegar, sugar, bay leaf, and thyme to a gentle boil and cook until liquid is reduced to 1/2 cup, 12 to 15 minutes. Strain, reserving sauce and discarding herbs. Serve asparagus warm with balsamic dipping sauce.

Steps:

• Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
• Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25–30 minutes.
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
• Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
• Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
• Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.