Asparagus Sauce 2 Ways Recipes

ASPARAGUS SAUCE

Steps:

• Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until the mixture has a sauce like consistency.
• This sauce can then be heated and served with pasta, salmon, or chicken.

ASPARAGUS WITH BLENDER HOLLANDAISE

Steps:

• Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes.
• Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce.

ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING

Steps:

• Preheat the oven to 400°F. Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a baking pan. Don't worry if the stalks overlap a bit. Drizzle the tablespoon of olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt and pepper, toss again, and spread out in the pan.
• Roast the asparagus for 10 to 14 minutes, until just tender and slightly browned. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they're still a little firmer than you would like.
• Meanwhile, in a small bowl, whisk together the lemon juice, zest, crème fraiche, and Sriracha until smooth. Slowly pour in the ⅓ cup olive oil, whisking all the while until the dressing is thick, then season with salt and pepper.
• Let the asparagus cool slightly, and while still warm drizzle over some of the lemon sauce. Serve right away with the rest of the sauce passed on the side if desired.

BAKED ASPARAGUS WITH CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange asparagus spears in a shallow baking dish.
• Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
• Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.

AMAZING ASPARAGUS FOUR WAYS

Steps:

• 1. STEAMED ASPARAGUS & QUICK TOMATO SAUCE
• Bring 2.5cm of water to the boil in a large pan. Meanwhile, pick the leaves from 4 sprigs of fresh rosemary, slice 4 rashers of quality smoked streaky bacon into matchsticks, and halve 4 large ripe tomatoes. Grate the tomato halves cut side down on a fine grater, discarding the skins. Put 500g of washed asparagus (woody ends snapped off) into a colander and place over the pan of boiling water. Cover with a lid or tin foil and cook for 3 to 4 minutes, or until just tender. Meanwhile, put a large frying pan on a high heat. Add a lug of olive oil and the sliced bacon. Once the bacon is crispy, add the rosemary leaves and cook for about 40 seconds, then remove both to a plate. Add a knob of butter to the same pan, then add the tomato, bring to the boil and season well. Move the asparagus to a serving platter, pour over the hot tomato sauce, scatter over the crispy bacon and rosemary and serve. 2. WORCESTERSHIRE ASPARAGUS & MUSHROOMS ON TOAST Peel and finely slice 4 cloves of garlic. Put a large frying pan on a high heat and add a good lug of olive oil. Whack 4 slices of nice bread into the toaster. Slice 2 handfuls of mushrooms (brushed clean) and 500g of washed asparagus (woody ends snapped off) into bite-sized chunks. Add them to the hot pan with the sliced garlic and toss and fry for around 4 minutes. Finely chop a small handful of fresh flat-leaf parsley and add most of it to the pan, along with 8 tablespoons of Worcestershire sauce and a knob or two of butter. Take the pan off the heat and shake and stir around for 30 seconds, or until the sauce has reduced down. Season to taste, then spoon over the slices of hot toast and top with the rest of the parsley. 3. LEMON BUTTERED GRILLED ASPARAGUS & SHAVED LANCASHIRE CHEESE Put your griddle pan on a high heat. Place 500g of washed asparagus (woody ends snapped off) on the dry griddle pan. Turn and lightly char on both sides until just tender (roughly 2 to 3 minutes on each side), then toss in a large bowl with a knob of butter, a good squeeze of lemon juice and a pinch of salt and pepper. Divide between plates or serve on a big platter. Toss 2 large handfuls of salad leaves with a little extra virgin olive oil, a pinch of salt and pepper and a good squeeze of lemon juice. Use a speed-peeler to shave over a nice crumbly British cheese like Lancashire or Ticklemore, and serve. 4. MINTED RAW ASPARAGUS SALAD WITH BABY SPINACH & FRESH GARDEN PEAS Put 2 large handfuls of washed baby spinach leaves and 2 large handfuls of freshly podded spring peas into a salad bowl. Finely slice a handful of fresh mint leaves and add to the bowl, then use a speed-peeler to shave 8 large spears of raw washed asparagus (woody ends snapped off) into ribbons. Season with a good pinch of salt and pepper. Squeeze in the juice of 1 lemon, and drizzle over three times as much extra virgin olive oil. Crumble over a small handful of soft goat's cheese, then toss and serve on a platter. The peas always fall to the bottom of the bowl, so pick them up, scatter them over the top and serve.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

ASPARAGUS SAUCE - 2 WAYS

Steps:

• Snap off asparagus tips. Trim & discard the bottom inch of ea asparagus stalk. Peel the stalks, cut into 2-in pieces & set aside.
• Heat butter in a 2 qt saucepan over med heat. Add flour & stir well w/a wooden spoon. Reduce heat to low & cook (stirring often) for about 5 min or till roux has a nutty aromoa, but do not let it brown.
• Whisk in the broth, stirring to make a smooth sauce. Add asparagus stalks, bring to a gentle simmer & cook for 30 minutes.
• Puree using a blender, immersion blender or food proc. Keep warm till ready to use.
• Cook asparagus tips in salted boiling water for 3-5 min or till barely tender. Drain at once, rinse w/cold water to stop cooking process & set aside.
• Just b4 using sauce as desired, add asparagus tips & warm for 3 minutes.
• NOTE #1: If using canned asparagus, drain & reserve liquid. When the roux is ready for addition of the broth, combine the reserved asparagus liquid w/broth to a total volume of 2 cups & add to roux, using additional broth as needed to get desired consistency. This method will concentrate the asparagus flavor. If using it + the broth, you will not need added salt.
• Note #2: Without the fresh asparagus tips, you will not have the visual & textural elements of using fresh asparagus, but the sauce will be rich & flavorful. I favor adding baby shrimp or crisp bacon pieces to get visual & textural elements.
• To Serve: Use sauce to top cheese omelets, cheese grits, a cheese souffle, cheese quesadillas, a baked potato, etc.

ASPARAGUS WITH CHEESE SAUCE

Steps:

• 1. Cook asparagus in boiling salted water until crisp tender.
• 2. Place remaining ingredients in sauce pan and cook until cheese is melted.
• 3. Spoon cheese sauce over asparagus.

ASPARAGUS WITH CREAMY MUSTARD SAUCE

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.

ASPARAGUS LASAGNA

Steps:

• In a medium pot of boiled water add chopped asparagus (I added the tops of the asparagus in the last 5 minutes) and boil for 10 minutes, drain and set aside.
• In a large pot over medium heat add butter, melt then add flour and salt, combine with a whisk, add milk, 1 cup at a time and continue to stir until thickened, remove from heat and immediately add cubed ham and cheese, stir gently.
• In a baking pan (I used a 10 1/2 x 8 1/4 inch, 27 x 21 centimeter deep baking pan) add 4 or 5 small pieces of butter (about 1 tablespoon 14 grams in total) on the bottom of the pan, than layer with lasagna noodles (my size pan used 3 per layer, break if need to fit), then white sauce mixture, (remember everything needs to be divided by 4, more or less), then top with chopped asparagus and sprinkle with grated parmesan cheese, continue for the remaining layers. Bake in 375° (190°) preheated oven, for 20-25 minutes. Let sit 5 minutes, then serve , Enjoy!

ASPARAGUS WITH BLUE CHEESE SAUCE

Steps:

• In a small saucepan, cook asparagus in a small amount of water until crisp-tender. Meanwhile, in another saucepan, whisk cream cheese, milk and salt over low heat until smooth. Stir in blue cheese and heat through. Drain asparagus and top with sauce.

ASPARAGUS CREPES

Steps:

• For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.