Asparagus With Beer And Honey Sauce Recipes

Steps:

• Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
• Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.

Steps:

• In a large skillet, melt butter. Stir in the soy sauce, honey and garlic. Add asparagus; saute until crisp-tender.

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

Steps:

• Whisk honey, Sriracha, and water together in a long flat dish until smooth. Drop asparagus spears into the dish and roll to coat with sauce. Let sit while you preheat the air fryer.
• Preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes.
• Place asparagus in the air fryer basket and cook until soft, about 3 minutes.

Steps:

• Add asparagus to boiling, salted water and cook, covered, about 2 minutes or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus.

Steps:

• 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry
• For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled.
• For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth.
• Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F.
• Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain.
• Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.

Steps:

• Trim the ends off the asparagus and place in a pot of boiling salted water. Bring the water to a second boil, reduce the heat and boil slowly, uncovered, for 2 to 5 minutes, until the spears bend a little but are not limp. Drain and rinse them under cold running water until cool. Spread the cooked spears in a single layer on paper towels so they will finish cooling quickly.
• Place the eggs on a spoon and lower into a small saucepan of boiling water. Boil the eggs for 3 minutes (3 1/2 if they are chilled). Rinse under cold running water until cool enough to handle. Hit each egg with a knife at ''the equator'' and pull the halves apart. With a spoon, pull out the yolks into a medium-size bowl. Set aside the whites, in their shells, to finish cooking.
• Whisk the yolks until they are thick and sticky. Whisk in the mustard, salt and vinegar. Add the oil, whisking by hand or with an electric mixer, drop by drop at first and then in a steady stream. When all the oil is incorporated, stir in the shallots, parsley and basil or tarragon and taste for salt. Sieve or finely chop the egg whites and fold them in, if desired. If sauce is too thick for dipping, thin with a little vinegar.

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.

Steps:

• Put asparagus to boiling, salted water (about 1-inch deep) and cook, covered, about 2-3 minutes or until crisp-tender. Drain.
• Meanwhile, combine thyme, beer, mustard, honey, garlic, thyme, pepper and salt in a small saucepan; mix well. Heat over medium-high heat just until boiling. Remove sauce from heat. Pour sauce over hot, cooked asparagus.