ASPARAGUS WITH WHITE SAUCE
The sauce is old fashioned white sauce that ws popular in the 50s. It is also good on broccoli.
Provided by Beverley Williams
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Place water in bottom of steamer and bring to a boil.
- 2. While water is heating, trim tough ends off the asparagus stalks. If the asparagus is tough peel them slightly.
- 3. Place asparagus in top of steamer. Steam them 5 to 10 minutes or until tender.
- 4. While it is steaming, Melt butter and shortening in a small skillet.
- 5. Sprinkle with the flour, stirring constantly until mixed.
- 6. Slowly add warm milk stirring constantly. Add the cheese and keep stirring until cheese is melted.
- 7. Place asparagus on serving plate, pour sauce over it. Serve immediately.
ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE
White asparagus roasted with herbes de Provence. Nice accompaniment to your favorite French Dish.
Provided by Howard
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer.
- Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
- Roast in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 147.8 mg, Sugar 2.1 g
ASPARAGUS WITH CREAMY MUSTARD SAUCE
Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.
WHITE ASPARAGUS IN WHITE SAUCE
Make and share this White Asparagus in White Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain asparagus spears, reserving 1/2 cup of the liquid.
- Heat margarine in a saucepan.
- Add flour; blend.
- Gradually pour in asparagus liquid and milk.
- Stir constantly over low heat until sauce thickens and bubbles.
- Add cooked ham and seasonings.
- Gently stir in asparagus spears; heat through but do not boil.
- Serve in preheated serving dish.
AUSTRIAN WHITE ASPARAGUS WITH BROWN BUTTER SAUCE
Steps:
- Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
- In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
- Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.
ASPARAGUS WITH CREAM SAUCE
From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.
Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
WHITE ASPARAGUS WITH HOLLANDAISE SAUCE
The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
Steps:
- Bring the water to a boil in a large stockpot, and add the salt. Place asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.
WHITE ASPARAGUS WITH CASHEW CREAM SAUCE
Provided by Elaine Sciolino
Categories sauces and gravies, side dish
Time 40m
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Trim the dry ends off the asparagus. If necessary, peel the fibrous exterior of the bottom half of each spear. Cut the top 3 1/2 inches of each stalk and set aside. Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another use) and place in a small bowl. Add the chives, olive oil and salt and pepper to taste and set aside.
- On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing. Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top. Place in the oven and roast until barely tender, about 20 minutes. Meanwhile, make the cashew cream.
- In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste. Place 2/3 of the ground cashews into a small saucepan; set aside the remainder for garnish. Add the milk to the pan, with 1/3 cup water. Bring to a boil and immediately turn off heat. Mix well; set aside.
- When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil. On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips. Place the asparagus julienne on the side and garnish with crushed cashews.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 239 milligrams, Sugar 4 grams, TransFat 0 grams
SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE
A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!
Provided by BecR2400
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
- Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
- Arrange on serving platter and squeeze with fresh lemon juice.
- Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
- Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
- Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
- NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Nutrition Facts : Calories 499.4, Fat 49, SaturatedFat 24.6, Cholesterol 286.2, Sodium 452, Carbohydrate 11.3, Fiber 4.8, Sugar 4.9, Protein 8.6
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ASPARAGUS HOLLANDAISE (WHITE SAUCE FOR ASPARAGUS)
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Estimated Reading Time 8 mins
- In the meantime, wash the asparagus, remove the lower, woody ends and peel the stalks with a vegetable peeler, starting underneath the head of the asparagus. In case of using green asparagus, remove the lower ends, there is no need to peel.
- Add the salt, 1 tablespoon butter, and sugar to the boiling water. Place the asparagus in the pot, cover, and lower the heat. Cook the white asparagus for about 16 to 20 minutes, depending on thickness and personal taste (I cooked mine for 16 minutes, I like it to still have a bit of a bite) and the green asparagus for about 10 minutes, but it really depends on its size. Thin asparagus won't need that long.
- Remove the asparagus from the water and let drain very well. Place it on kitchen towels to make sure the water is absorbed thoroughly.
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