Asparagus With Beer And Honey Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 14

3/4 cup mayonnaise
3 tablespoons capers, drained
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 clove garlic, minced
1/4 teaspoon hot sauce, such as Tabasco, optional
1 cup self-rising flour
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup beer, such as amber ale, at room temperature
Vegetable oil, for frying

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.

BEER-BATTERED ASPARAGUS WITH GARLIC AIOLI



Beer-battered Asparagus with Garlic Aioli image

Provided by Guy Fieri

Categories     appetizer

Time P1DT21m

Yield 12 servings

Number Of Ingredients 21

1 bunch medium asparagus, ends trimmed
2 cups buttermilk
2 eggs, separated
3/4 cup beer, lager or pale ale
3/4 cup all-purpose flour
3/4 cup white cornmeal
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 cups peanut oil
Sea salt
Garlic Aioli, recipe follows
1 cup mayonnaise
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt

Steps:

  • In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.
  • In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli.
  • In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.

ASPARAGUS WITH HONEY MUSTARD



Asparagus with Honey Mustard image

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

2 pounds asparagus
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon plus 1 teaspoon olive or vegetable oil

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

BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SAUCE



Beer Battered Asparagus With a Lemon Herbed Dipping Sauce image

Recipe courtesy David Tutera, the famous wedding planner. You can substitute your favorite herbs for the rosemary and thyme.

Provided by cookiedog

Categories     Vegetable

Time 22m

Yield 2-4 serving(s)

Number Of Ingredients 14

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leave
1/2 teaspoon roughly minced fresh rosemary leaf
1 pinch salt
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 lb asparagus, trimmed
vegetable oil, for frying

Steps:

  • Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
  • Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
  • Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.
  • Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
  • Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

Nutrition Facts : Calories 563.9, Fat 20.8, SaturatedFat 3.2, Cholesterol 15.3, Sodium 1696.6, Carbohydrate 77, Fiber 7, Sugar 7.1, Protein 13.2

SUNNY'S BEER BATTERED MOROCCAN ASPARAGUS WITH DIP



Sunny's Beer Battered Moroccan Asparagus with Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups flour
1 tablespoon Moroccan spice blend
Zest of 1 lemon
Kosher salt
12 ounces beer
1 bunch thin asparagus
Vegetable or peanut oil, for frying
Chilled Moroccan Spice Dip, recipe follows
1/2 cup mayonnaise
1/4 cup grated onion pulp, made with the biggest side of box grater
1/4 cup loosely packed chopped fresh parsley
2 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons Moroccan spice blend
Kosher salt

Steps:

  • Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
  • Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.
  • In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve.

BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SERVICE



Beer Battered Asparagus with a Lemon Herbed Dipping Service image

Provided by David Tutera

Time 22m

Yield 2 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves*
1/2 teaspoon roughly minced fresh rosemary leaves*
Pinch salt
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying

Steps:

  • Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
  • Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
  • Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
  • Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

HONEY-LEMON ASPARAGUS



Honey-Lemon Asparagus image

Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed
1/4 cup honey
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
Additional sea salt, optional

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.

Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 276mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Beer batter makes everything taste even better, including the first fresh shoots of springtime asparagus.

Provided by Inspired Taste

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1 teaspoon table salt
1 bottle or can (12 oz) dark beer, chilled
Vegetable oil for deep frying
1 bunch asparagus, trimmed, cut into 3-inch pieces
Coarse sea salt, if desired
1/2 lemon
2 tablespoons chopped fresh parsley

Steps:

  • In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
  • In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip asparagus in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
  • Squeeze lemon over fried asparagus; garnish with parsley. Serve warm.

Nutrition Facts : ServingSize 1 Serving

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Serve this simple snack with a lemon dipping sauce for your next game day.

Categories     Beer     Appetizer     Fry     Vegetarian     Quick & Easy     Asparagus     Gourmet     snack     snack week     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 15

For lemon dipping sauce
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper
For asparagus
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon finely grated fresh lemon zest
1/4 teaspoon black pepper
1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
About 4 cups vegetable oil
1 lb medium asparagus, trimmed and cut into 3-inch pieces
Special Equipment
a deep-fat thermometer

Steps:

  • Make dipping sauce:
  • Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
  • Make batter and fry asparagus:
  • Put oven rack in middle position and preheat oven to 200°F.
  • Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.
  • Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.
  • Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

ASPARAGUS WITH HONEY-GARLIC SAUCE



Asparagus With Honey-Garlic Sauce image

Make and share this Asparagus With Honey-Garlic Sauce recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb asparagus
1/4 cup Dijon mustard
1/4 cup dark beer or 1/4 cup dark beer
3 tablespoons honey
1/2 teaspoon minced garlic
1/4 teaspoon crushed dried thyme leaves
1/4 teaspoon salt

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.

Nutrition Facts : Calories 90.2, Fat 0.9, SaturatedFat 0.1, Sodium 339.1, Carbohydrate 19.1, Fiber 2.8, Sugar 14.6, Protein 3.5

HONEY MUSTARD ASPARAGUS



Honey Mustard Asparagus image

Make and share this Honey Mustard Asparagus recipe from Food.com.

Provided by VKuuipo Bridges

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (15 ounce) can green giant asparagus spears
6 tablespoons honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
4 teaspoons olive oil or 4 teaspoons vegetable oil

Steps:

  • Prepare asparagus spears according to label directions;drain.
  • Shake remaining ingredients in tightly covered container.
  • Drizzle over asparagus.

FRIED ASPARAGUS WITH CRAB AND CRAWFISH IN CREOLE HONEY BUTTER



Fried Asparagus With Crab and Crawfish in Creole Honey Butter image

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate.

Provided by Molly53

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
4 ounces crawfish (tail meat, cooked)
4 ounces crabmeat (fresh)
1 teaspoon garlic, peeled and minced
1 tablespoon shallot, peeled and minced
2 tablespoons red bell peppers, minced
1 teaspoon fresh basil, minced
1/4 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio)
1 tablespoon lemon juice (fresh is best)
1 tablespoon honey
3 tablespoons creole mustard
1/4 cup heavy cream or 1/4 cup whipping cream
2 tablespoons green onions or 2 tablespoons scallions, chopped
4 tablespoons unsalted butter, cold
salt, pepper and cayenne, to taste
1 egg
1 egg white
1 1/2 cups beer (one 12 ounce can)
1 3/4 cups flour
1 teaspoon baking powder
vegetable oil, for frying (about 4 cups)
salt, pepper and cayenne, to taste
16 asparagus spears, trimmed and cut into 4-inch lengths

Steps:

  • For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
  • Add next five ingredients and simmer until reduced by half.
  • Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
  • Season to taste and keep warm until served.
  • For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
  • Heat the oil in a heavy bottomed pan to 325°F.
  • Dip the asparagus pieces in batter and fry until golden.
  • Remove and drain on paper towels.
  • To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.

Nutrition Facts : Calories 576.3, Fat 26.7, SaturatedFat 12.3, Cholesterol 148.1, Sodium 536.7, Carbohydrate 54.9, Fiber 3.3, Sugar 6, Protein 21.3

More about "asparagus with beer and honey sauce recipes"

DRUNKEN ASPARAGUS WITH HONEY GARLIC SAUCE - RECIPE GIRL

From recipegirl.com
Cuisine American
Total Time 12 mins
Category Side Dish
Published Mar 7, 2007


HONEY SOY GLAZED ASPARAGUS | BEE MAID HONEY LIMITED
Add the asparagus and cook for two minutes, stirring regularly. In a bowl, mix together the soy sauce and lemon juice. Carefully pour over the asparagus, and stir once to disperse the …
From beemaid.com


HONEY BEER BRAISED CHICKEN THIGHS - THE CREATIVE BITE
This recipe for beer braised chicken only calls or 1/2 cup of beer, so crack open a cold one and enjoy the rest of the can as you cook! ... Roasted Caesar Asparagus; Pomegranate Apple Spinach Salad; Garlic Mushrooms; Print …
From thecreativebite.com


ASPARAGUS AND BURNT BUTTER HOLLANDAISE RECIPE - BBC FOOD
To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid.
From bbc.co.uk


SWEET & SPICY PAN-FRIED ASPARAGUS RECIPE | FARM BOY …
Cook asparagus, tossing often, until stalks are bright green, blistered in spots and tender, about 8-10 minutes. Season with salt and pepper and transfer to a platter. Drizzle sauce over asparagus. Garnish with toasted almonds, parsley leaves, …
From farmboy.ca


HONEY LEMON ASPARAGUS - 12 TOMATOES
Add 8 cups water to medium stockpot. Bring to boil. Add 1/3 of asparagus and cook for just 1-2 minutes. Repeat for remaining asparagus, working in batches. Set aside on paper-towel covered plate while you prepare sauce. In small …
From 12tomatoes.com


HONEY GARLIC ASPARAGUS - PLAIN CHICKEN
Jan 26, 2022 Honey Garlic Asparagus – quick skillet-roasted asparagus that packs a ton of flavor. Only 6 ingredients! Fresh asparagus, butter, honey, garlic, soy sauce, red pepper flakes. Ready to eat in minutes. Can add chicken or …
From plainchicken.com


ASPARAGUS WITH BEER AND HONEY SAUCE RECIPE - PINTEREST
A delicious twist on a classic asparagus side dish. Try this recipe with a flavorful beer and honey sauce.
From pinterest.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #side-dishes     #vegetables     #easy     #low-fat     #vegetarian     #stove-top     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-in-something     #asparagus     #equipment     #3-steps-or-less

Related Search