Asparagus With Dijon Sauce Recipes

ASPARAGUS WITH CREAMY DIJON SAUCE

Steps:

• Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.
• To make the sauce:.
• In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.
• Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!

ASPARAGUS WITH DIJON VINAIGRETTE

Steps:

• In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper.
• Steam or boil asparagus for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.
• Transfer asparagus to a serving dish and drizzle with the vinaigrette.
• Can be served warm or chilled.

LEMON DIJON ASPARAGUS

Steps:

• Spray large skillet with oil. Heat over medium-high.
• Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
• Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
• Serve immediately.
• I like to serve this with simple baked chicken breasts or fish.

LEMON DIJON ASPARAGUS

Steps:

• Cook asparagus in boiling water until crisp-tender or as desired.
• In a small saucepan, melt butter.
• Add lemon juice, mustard and worcestershire sauce, salt and pepper.
• Place asparagus in serving dish, drizzle with butter mixture and toss to coat.

ASPARAGUS DIJONNAISE

Steps:

• Steam asparagus until spears turn bright green and are barely tender, 4 to 6 minutes.
• Rinse in cold water to stop the cooking process.
• Mix mayonnaise, Dijon mustard, and lemon juice.
• Serve asparagus with sauce for dipping or spoon sauce over asparagus spears when serving on a plate.

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.

SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE

Steps:

• To make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10-12 minutes. (If the spears begin to brown, reduce heat to low.).
• Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.

ASPARAGUS WITH DIJON SAUCE

Steps:

• 1. Snap off and discard the woody bases of the fresh asparagus.
• 2. Cook fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes or until crisp-tender.
• 3. Transfer to a serving platter. Keep warm.
• 4. For the Sauce: In a small saucepan, stir together milk and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more.
• 5. Stir in mustard and white pepper.
• 6. Spoon sauce over the asparagus. Sprinkle with Parmesan cheese.
• 7. Serve with a little sprinkled snipped parsley on top and a few lemon wedges for garnish. Pretty!!