Sour Cream And Horseradish Asparagus Recipes

ASPARAGUS WITH CREAM SAUCE

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

FRESH ASPARAGUS IN SOUR CREAM

Steps:

• Cook asparagus spears in boiling water for about 5 minutes, or until fork tender but not mushy (bigger stalks may take longer); drain well.
• Combine remaining ingredients, except bread crumbs.
• Combine sauce with asparagus and spread into a baking dish.
• Sprinkle bread crumbs over the top- enough to thoroughly dust the surface.
• Bake, uncovered, in a preheated 400F oven about 15 minutes or until cooked through.

SOUR CREAM AND HORSERADISH SAUCE

Steps:

• Mix all the ingredients in a small bowl.
• Cover and let stand at room temperature for 1 hour for the flavors to blend.
• Refrigerate any leftovers.

ASPARAGUS WITH HORSERADISH BUTTER

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
• Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.

HORSERADISH SAUCE, WITH TARRAGON

Steps:

• Combine the horseradish, sour cream, mustard and tarragon leaves in a bowl. Mix thoroughly and add vinegar to taste. Season with salt and pepper.
• Put the sauce in two small bowls.

POTATOES AND ASPARAGUS WITH HORSERADISH DRESSING

Steps:

• In 4-quart saucepan, place potatoes and enough water to cover by 1 inch. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 12 minutes. Add asparagus. Cover; cook 2 to 3 minutes longer or until potatoes are tender when pierced with fork and asparagus is crisp-tender. Drain; rinse with cold water.
• In large bowl, mix sour cream, horseradish, half-and-half and salt with whisk until smooth. Add potatoes and asparagus; gently toss to coat. Fold in dill. Cover; refrigerate at least 2 hours before serving.

ASPARAGUS ROAST BEEF ROLL-UPS

Steps:

• Stovetop Instructions:
• Half-fill a large bowl with ice water. Place a steamer rack insert in a large pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat, cover it with a lid, and bring the water to a boil. Add the asparagus, cover the pot (leaving the lid slightly ajar), and steam the asparagus until crisp-tender, 3 to 5 minutes, depending on thickness. Transfer the asparagus to the bowl of ice water to stop the cooking. Drain well. Meanwhile, in a small bowl, mix the horseradish and sour cream until well combined. Season with salt and pepper. Lay 1 1/2 ounces of the beef on a flat work surface or cutting board. Spread one-quarter (about 1/2 tablespoon) of the horseradish mixture over the beef, leaving a small border. Place 3 asparagus spears at one of the narrower ends of each beef slice so the tips hang over. Roll the beef around the bundle of asparagus until you reach the other end of the beef. Repeat with the remaining roast beef, horseradish mixture, and asparagus to create 3 more roll-ups. Serve immediately.
• Microwave Instructions:
• Follow the directions above, except instead of steaming the asparagus, add 1 tablespoon of water and the asparagus to a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 1 to 2 minutes, or until the asparagus is crisp tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain well.

ROASTED ASPARAGUS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 450 degrees F; spray a large rimmed baking pan with cooking spray.
• Place asparagus, in a single layer, on pan and season with salt and pepper; roast in oven, shaking pan occasionally, until tender crisp, about 15 minutes total.
• Transfer to a serving platter and let cool.
• To make the sauce: Puree ricotta cheese and vinegar in a food processor or blender; transfer to a bowl.
• Stir in grated apple, yogurt, 1 teaspoon chopped dill and grated horseradish; spoon over asparagus and garnish with remaining fresh dill.

PASTA WITH CREAMY ASPARAGUS

Steps:

• Bring water to boil in covered pot for the pasta.
• Wash the asparagus, then trim by breaking at the point where the tough, woody part of the stem meets the tender part. Cut into 1-inch pieces, and steam over hot water for 3 to 7 minutes.
• Whisk the yogurt and sour cream with the mustard and the nutmeg, and blend a little of this mixture with the cornstarch to make a paste. Then, return cornstarch mixture to sour-cream yogurt.
• Cook pasta according to package directions.
• Drain pasta and asparagus, and combine with yogurt-sour cream mixture. Cook over medium heat until mixture is just heated through.
• Coarsely grate cheese, and add to the pasta-asparagus mixture. Season with salt and pepper.