Foil Packet Steak And Asparagus Recipes

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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

RIB STEAK AND ASPARAGUS



Rib Steak and Asparagus image

Provided by Chuck Hughes

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

4 egg yolks
1/2 teaspoon fresh lemon juice
1/2 cup melted butter
1/2 teaspoon Dijon mustard
1 teaspoon chopped fresh tarragon
Salt and freshly ground black pepper
4 porterhouse steaks
2 tablespoons vegetable oil
2 tablespoons butter
Salt and freshly ground black pepper
8 ounces/225 grams fresh asparagus
1 tablespoon butter
1 shallot, finely chopped
Salt and freshly ground black pepper

Steps:

  • For the Hollandaise sauce: Whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened, pale and doubled in volume, for about 5 minutes. Place the bowl over a saucepan containing barely simmering water or use a double boiler. Cook's Note: The water should not touch the bottom of the bowl.
  • Continue to whisk rapidly. (See Cook's Note)
  • Slowly drizzle the melted butter and continue to whisk until the sauce is thickened. Remove from heat. Add the Dijon mustard and tarragon. Season the sauce with salt and pepper. Keep warm until ready to serve. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • For the rib steak: Preheat the oven to 350 degrees F/180 degrees C. Season the steaks with salt and pepper. Heat a large oven-proof heavy skillet on high and add oil. Add the steak, cooking until crispy on both sides, 6 minutes in total.
  • Place the skillet in the oven for another 8 minutes for medium-rare. During the last 2 minutes, add the butter and continue cooking.
  • Remove the steak and let rest, covered with aluminum foil to keep warm.
  • For the asparagus: Boil the asparagus for about 45 seconds, until slightly cooked. Remove the asparagus from the heat and plunge into a bowl of ice-cold water. Meanwhile, in a medium pan heat the butter until it melts. Add the shallots and asparagus, cook another 2 minutes over medium heat. Season the asparagus with salt and pepper. Keep warm.
  • Serve the steak with the buttered asparagus, hollandaise sauce and fries, if desired.

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