ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
ASPARAGUS WITH CREAMY MUSTARD SAUCE
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
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 CREAMY MUSTARD SAUCE
Yield serves 4
Number Of Ingredients 6
Steps:
- Prepare a large ice-water bath. Set a steamer basket in a large pot filled with 1 inch boiling water. Add asparagus, cover, and cook until crisp-tender, 2 to 6 minutes (depending on thickness). Immediately plunge asparagus into the ice bath and let cool. Drain and pat dry with paper towels and transfer to a serving platter.
- Stir together mayonnaise, oil, vinegar, and mustard. Season with salt and pepper. Drizzle over asparagus and serve immediately.
- (Per Serving)
- Calories: 110
- Fat: 9g (1.3g Saturated Fat)
- Protein: 2.5g
- Carbohydrates: 4.7g
- Fiber: 2.4g
ASPARAGUS WITH WHOLE-GRAIN MUSTARD VINAIGRETTE
Steps:
- Preheat the oven to 450°F.
- Whisk together the olive oil, vinegar, mustard, parsley, and salt in a small mixing bowl. Toss the asparagus with the mustard vinaigrette in a 9 × 13-inch baking dish.
- Roast until the asparagus is just tender, about 10 minutes.
- Arrange the asparagus on a large serving platter, being sure to scrape all of the burned bits of mustard from the bottom of the pan along with the asparagus. Serve immediately.
OVEN BAKED ASPARAGUS WITH MUSTARD SAUCE
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
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
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