Roast Pork Asparagus Wmustard Vinaigrette Recipes

ROASTED ASPARAGUS RECIPE WITH DIJON MUSTARD DRESSING

Steps:

• In a small bowl, whisk together the white wine vinegar, shallots, Dijon mustard, salt and pepper until smooth.
• While whisking slowly pour in the olive oil until the dressing is combined.
• Preheat oven to 400 degrees F.
• Trim the tough ends from the asparagus and place the asparagus on a baking sheet.
• Toss the asparagus with olive oil and pepper until coated.
• Lay the asparagus on the baking sheet, in a single layer.
• Roasted the asparagus until it is just tender, 12 to 18 minutes (depending on the thickness of the asparagus).
• Serve the asparagus warm or room temperature, with some of the Dijon dressing drizzled over top (use as much as you like, to your taste).

GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
• Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
• Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

ASPARAGUS VINAIGRETTE

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.

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.

ROAST PORK TENDERLOIN WITH MUSTARD VINAIGRETTE

Steps:

• Heat oven to 400 degrees. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season pork with 1/4 teaspoon of the salt and pepper to taste.
• Cook, turning, until browned, 5-6 minutes. Transfer skillet to the oven. Roast until pork is cooked through, 12-15 minutes. Let rest 5 minutes before slicing.
• Meanwhile, on a rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of the oil, remaining 1/4 teaspoon of the salt and pepper to taste. Arrange vegetables in a single layer. Roast, tossing once, until tender, 12-15 minutes.
• Whisk together vinegar, mustard and remaining 1/3 cup of the oil. Slice pork; serve with vegetables. Drizzle all with vinaigrette.

ASPARAGUS WITH HONEY MUSTARD

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.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ASPARAGUS WITH MUSTARD VINAIGRETTE

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
• Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
• Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
• In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
• To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.