Cold Asparagus With Truffle Mayonnaise Recipes

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CHILLED ASPARAGUS SALAD



Chilled Asparagus Salad image

I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

6 quarts water
Kosher salt
2 tablespoons granulated sugar
32 stalks small to medium-size green asparagus, washed and ends trimmed
2 lemons, juiced
2 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil

Steps:

  • I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
  • Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
  • The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
  • In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
  • When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

EASY-PEASY CHILLED ASPARAGUS



Easy-Peasy Chilled Asparagus image

I make this for every special occasion.. very easy,can be made a day or two ahead. You can use any kind of bottled salad dressing,although Greek,Balsamic,and Honey Mustard work well.

Provided by Messy Kitchen Maid

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 lbs asparagus
1/2 lemon, sliced
1 1/4 cups bottled salad dressing

Steps:

  • Cut Asparagus approximately 3 inches off the ends.
  • Steam until cooked but still somewhat firm.
  • Drain water.
  • While still warm,drizzle bottle dressing over top.
  • Let it cool for a few minutes .
  • Slice lemon into thin slices.
  • Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
  • Cover with plastic wrap and chill for at least 2 hours.

Nutrition Facts : Calories 118.1, Fat 5.4, SaturatedFat 1.6, Cholesterol 30.3, Sodium 411.2, Carbohydrate 14.6, Fiber 3.2, Sugar 6.9, Protein 5.9

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.

CHILLED MARINATED ASPARAGUS



Chilled Marinated Asparagus image

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

Steps:

  • In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Nutrition Facts :

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
  • In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING



Chilled Asparagus With Lemony Garlic Dressing image

Great when it's too hot for warm food. Low cal, heart healthy side dish from the American Heart Association Around the World Cookbook.

Provided by littleturtle

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 tablespoons low-fat sour cream or 2 tablespoons nonfat sour cream
1 tablespoon low-fat buttermilk or 1 tablespoon skim milk
1 garlic clove, minced
1 -2 teaspoon grated lemon zest
1/8 teaspoon black pepper (or to taste)
24 fresh asparagus spears, woody bases removed
poppy seed (optional)

Steps:

  • In a small bowl, mix together first five ingredients until smooth.
  • Cover and chill until serving time.
  • Boil asparagus for 5 minutes (until crisp-tender).
  • Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
  • Rinse with cold water and drain again.
  • Cover and chill until serving time.
  • To serve, gently toss asparagus spears with dressing.
  • Sprinkle lightly with poppy seeds, if desired.

ASPARAGUS WITH TRUFFLE OIL VINAIGRETTE



Asparagus With Truffle Oil Vinaigrette image

My 'Zaar buddy Terese gave me a bottle of white truffle oil for my birthday-now I'm looking for recipes to use it.

Provided by JustJanS

Categories     Vegetable

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 kg asparagus, washed and trimmed
2 tablespoons white truffle oil
1 1/2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon fresh squeezed lemon juice
1/2 teaspoon coarse salt or 1/2 teaspoon sea salt
black pepper

Steps:

  • Vinaigrette:.
  • In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
  • Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
  • Remove from heat and refresh under cold water; drain well.
  • Toss asparagus with enough vinaigrette to lightly coat.
  • Arrange asparagus on serving platter or individual serving plates.

Nutrition Facts : Calories 99.8, Fat 5.6, SaturatedFat 0.9, Sodium 325.8, Carbohydrate 10.3, Fiber 5, Sugar 3.3, Protein 6

ASPARAGUS WITH CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

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

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Simply Steamed Asparagus

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 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

CHILLED ASPARAGUS SOUP



Chilled Asparagus Soup image

This is a great warm-weather soup. Serve as a first course for a dinner party or as the main course itself, along with a salad and some crusty rolls or bread. Originally from a July 1983 issue of Bon Appetit that featured "New Soups for Summer". Chilling time is not included in prep time.

Provided by Leslie in Texas

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 tablespoons unsalted butter (3/4 stick)
4 cups asparagus, cut into 1 inch pieces (about 1 1/2 lbs.)
2 cups green onions, cut into 1/2 inch pieces
4 cups chicken stock or 4 cups broth
1/4 cup dry sherry (optional)
12 fresh asparagus spears (garnish)
1 -2 cup half-and-half
salt
white pepper, to taste

Steps:

  • Melt butter in heavy large saucepan over medium-high heat.
  • Add asparagus and onion and cook 5 minutes, stirring occasionally.
  • Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat.
  • Puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container.
  • Cover and chill several hours or overnight.
  • Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry.
  • To serve, add half and half to soup to desired consistancy.
  • Season with salt and white pepper.
  • Garnish each serving with 2 asparagus spears and serve.

Nutrition Facts : Calories 255.5, Fat 18.5, SaturatedFat 10.8, Cholesterol 50.2, Sodium 273.2, Carbohydrate 16, Fiber 3.9, Sugar 5.3, Protein 9.6

COLD ASPARAGUS WITH MUSTARD DRESSING



Cold Asparagus With Mustard Dressing image

This asparagus becomes slightly pickled and is very refreshing during the summer. It is also very easy to make. The more you let it stand the more flavor the asparagus absorbs.

Provided by ctinasmth

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs asparagus
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/4 teaspoon sugar
pepper

Steps:

  • Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
  • Mix together ingredients.
  • Add asparagus to mixture and toss.
  • Let stand in refidgerator for at least 1 hour.

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