ASPARAGUS WITH MUSTARD SAUCE
Here in Iowa, asparagus patches grow wild along the roads. My husband and I often go asparagus hunting on Saturday and Sunday mornings. A tangy mustard sauce complements the fresh asparagus in this easy recipe. -Nancy Hasbrouck Ida Grove, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a shallow baking dish; dot with butter. Sprinkle with salt and pepper. Cover and bake at 400° for 25-30 minutes or until tender., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1 to 1-1/4 minutes or until heated through. Serve with asparagus.
Nutrition Facts :
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
ASPARAGUS FANS WITH MUSTARD SAUCE
Make and share this Asparagus Fans With Mustard Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lower the eggs into enough boiling water to cover them and cook at a very gentle boil for 10 minutes. Drain off the water and shake the pan to crack the eggshells. Add ice to the pan and set aside for at least 15 minutes to cool completely. Shell the eggs and place them, one at a time, in an egg slicer, cut through them, then rotate them 45 degrees in the slicer and cut through them again to create strips. Alternatively, chop the eggs with a sharp knife. Set aside.
- Peel the lower third of the asparagus spears with a vegetable peeler. Bring 3 cups salted water to a boil in a large skillet. Add the asparagus, cover partially, and bring back to a boil over high heat. Boil over high heat for 4 to 5 minutes, until the spears are tender but still firm. Using a slotted spatula, remove the asparagus from the water and put it on a platter.
- For the sauce: Mix all the ingredients together in a small bowl.
- At serving time, arrange the asparagus spears on a platter, positioning them so the stem ends are close together and the tips are fanned out. Coat the lower third of the asparagus spears with the sauce and sprinkle the eggs and chives over and around them. Serve.
Nutrition Facts : Calories 184.9, Fat 12.7, SaturatedFat 2.3, Cholesterol 113.4, Sodium 330.9, Carbohydrate 13.3, Fiber 3.2, Sugar 5, Protein 6.8
ASPARAGUS WITH MUSTARD VINAIGRETTE
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.
Provided by David Tanis
Categories quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
- Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
- Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
- In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
- To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE
Steps:
- In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
- Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
- Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.
- In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
- Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
- Yield: 1 1/2 cups
- In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
- Yield: 1 1/2 cups
- Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981
ASPARAGUS WITH MUSTARD DRESSING
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.
- In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind
THE BEST STEAMED ASPARAGUS
This is the best way to cook asparagus to enjoy it's flavor. It comes out absolutely perfect. For the wine, we recommend Pinot Grigio.
Provided by JOHN KARST
Categories Side Dish Vegetables Asparagus
Time 11m
Yield 4
Number Of Ingredients 3
Steps:
- Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
- Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 4.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 43.9 mg, Sugar 2.2 g
ASPARAGUS WITH HONEY MUSTARD
It's amazing what a simple stir-together sauce can do to awaken the flavor of vegetables!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Snap off tough ends of asparagus spears.
- Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.
- Shake remaining ingredients in tightly covered container. Drizzle over asparagus.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
ASPARAGUS WITH CREAMY MUSTARD SAUCE
Yield serves 4
Number Of Ingredients 6
Steps:
- Prepare a large ice-water bath. Set a steamer basket in a large pot filled with 1 inch boiling water. Add asparagus, cover, and cook until crisp-tender, 2 to 6 minutes (depending on thickness). Immediately plunge asparagus into the ice bath and let cool. Drain and pat dry with paper towels and transfer to a serving platter.
- Stir together mayonnaise, oil, vinegar, and mustard. Season with salt and pepper. Drizzle over asparagus and serve immediately.
- (Per Serving)
- Calories: 110
- Fat: 9g (1.3g Saturated Fat)
- Protein: 2.5g
- Carbohydrates: 4.7g
- Fiber: 2.4g
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