Asparagus In Mustard Sauce Recipes

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ASPARAGUS WITH NO-COOK CREAMY MUSTARD SAUCE



Asparagus With No-Cook Creamy Mustard Sauce image

You may want to play with some different seasonings in the sauce to add more flavor. From Diabetic Cooking Magazine

Provided by Charlotte J

Categories     Vegetable

Time 13m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon salt
2 cups water
1 1/2 lbs asparagus spears, rinsed and trimmed
black pepper

Steps:

  • For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and salt.
  • Whisk until smooth and set aside.
  • Bring water to a boil in a 12-inch skillet over high heat.
  • Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp.
  • Remove from water and drain on paper towels.
  • Place asparagus on serving platter and spoon sauce over all.
  • Sprinkle with black pepper.

Nutrition Facts : Calories 136.9, Fat 6.9, SaturatedFat 0.6, Cholesterol 2.2, Sodium 1680.7, Carbohydrate 13.4, Fiber 6.4, Sugar 4.4, Protein 9.4

OVEN BAKED ASPARAGUS WITH MUSTARD SAUCE



Oven Baked Asparagus With Mustard Sauce image

I found this recipe on the Reynolds Wrap website. I love aspargus and this is one of my favorite ways to serve it.

Provided by Kathyt08069

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs fresh asparagus
3 tablespoons butter
1 cup sour cream
2 tablespoons red wine vinegar
3 tablespoons Dijon mustard
2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes

Steps:

  • preheat oven to 325.
  • Wash and trim ends from asparagus.
  • Tear off a sheet of Reynolds Wrap aluminum foil long enough to wrap the asparagus inches Place the rinsed asparagus on the foil and dot with butter.
  • Bring up foil side. Double fold top and ends to seal making one large foil packet, leaving room for heat to circulate inside.
  • Bake 30 to 35 minutes or until asparagus is crips tender. Open foil, season with salt and pepper.
  • Combine sour cream, vinegar, mustard, sugar and red pepper flakes in small microwave bowl to make sauce. Microwave on high 90 seconds or until warm.
  • Serve over asparagus.

Nutrition Facts : Calories 173.7, Fat 14.2, SaturatedFat 8.7, Cholesterol 32.1, Sodium 148.3, Carbohydrate 9.5, Fiber 3.4, Sugar 4.5, Protein 4.9

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS



Roasted Asparagus With Crispy Leeks and Capers image

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

1 pound thick asparagus, ends trimmed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1 large leek, white and light green parts, halved lengthwise and thinly sliced
2 tablespoons drained capers
Lemon wedges, for serving
1/4 cup parsley, leaves and tender stems, torn
2 teaspoons Dijon mustard
2 teaspoons drained capers, finely chopped
1 small garlic clove, finely grated or minced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper

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



Asparagus Fans With Mustard Sauce image

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

2 large eggs
1 1/4 lbs large firm green asparagus
salt
1 tablespoon minced fresh chives, for garnish
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons water
1 tablespoon red wine vinegar
good dash fresh ground black pepper

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



Asparagus With Mustard Vinaigrette image

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

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

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 CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

Yield serves 4

Number Of Ingredients 6

1 pound asparagus, tough ends trimmed
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper

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

ASPARAGUS WITH CREAMY MUSTARD ONION SAUCE



Asparagus With Creamy Mustard Onion Sauce image

This side dish is quick and easy to make. Edit 1-18-06: Thank you to the reviewer who pointed out a typo in the recipe. The amount of ground mustard has been corrected to 1 1/2 tsp. Sorry for the confusion.

Provided by Parsley

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch asparagus, washed and ends trimmed (about 1 1/4 lbs)
1 tablespoon butter
1 tablespoon minced onion
1/4-1/2 teaspoon salt, to taste
1/4 teaspoon white pepper
1 1/2 teaspoons superfine ground mustard
1/3 cup light sour cream

Steps:

  • Steam/boil asparagus until desired tenderness (usually 3-4 mintes); drain and place on serving platter.
  • Meanwhile, in a small saucepan, over med-low heat, melt butter. Add minced onion and saute for about 5-6 minutes, or until onions are translucent and tender; do not brown butter or burn onions.
  • Reduce heat to low; add salt, white pepper, and ground superfine mustard. Add light sour cream and stir well. Heat through, about 1-2 minutes. Pour sauce over hot, cooked asparagus and serve.

Nutrition Facts : Calories 85.2, Fat 5.5, SaturatedFat 3.2, Cholesterol 14.3, Sodium 196.3, Carbohydrate 7.1, Fiber 2.7, Sugar 1.8, Protein 3.9

ASPARAGUS WITH MAPLE-MUSTARD SAUCE



Asparagus With Maple-Mustard Sauce image

Make and share this Asparagus With Maple-Mustard Sauce recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs asparagus
2 tablespoons real maple syrup or 2 tablespoons maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive oil or 2 tablespoons vegetable oil

Steps:

  • Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
  • In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

Nutrition Facts : Calories 140.7, Fat 7.5, SaturatedFat 1.1, Sodium 116.8, Carbohydrate 16.6, Fiber 4.8, Sugar 9.1, Protein 5.7

ASPARAGUS-STUFFED CHICKEN ROLLS



Asparagus-Stuffed Chicken Rolls image

With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.

ASPARAGUS WITH MUSTARD HOLLANDAISE



Asparagus with Mustard Hollandaise image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.

ASPARAGUS WITH MUSTARD DILL SAUCE



Asparagus With Mustard Dill Sauce image

This creamy mustard dill sauce would be great with most any veggie or a combination of vegetables. The asparagus can be served hot, chilled or at room temp.

Provided by Lorac

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh asparagus, trimmed
1 cup yogurt
1/4 cup dijon-style mustard
1/4 cup mayonnaise
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 tablespoons chopped fresh chives or 2 teaspoons dried chives
salt and pepper

Steps:

  • Cook asparagus in boiling salted water until crispy tender, drain, rinse with cold water to stop the cooking process, drain again and pat dry with paper towels.
  • Meanwhile, combine remaining ingredients.
  • Place asparagus on a serving plate, spoon some of the sauce across the middle of the asparagus and pass the rest.

ASPARAGUS WITH WHOLE-GRAIN MUSTARD VINAIGRETTE



Asparagus with Whole-Grain Mustard Vinaigrette image

Categories     Mustard     Roast     Asparagus

Yield Serves 4 to 6

Number Of Ingredients 6

1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons whole-grain mustard
1/4 cup chopped fresh parsley
1 teaspoon salt
2 bunches large asparagus, trimmed

Steps:

  • Preheat the oven to 450°F.
  • Whisk together the olive oil, vinegar, mustard, parsley, and salt in a small mixing bowl. Toss the asparagus with the mustard vinaigrette in a 9 × 13-inch baking dish.
  • Roast until the asparagus is just tender, about 10 minutes.
  • Arrange the asparagus on a large serving platter, being sure to scrape all of the burned bits of mustard from the bottom of the pan along with the asparagus. Serve immediately.

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