Steamed Asparagus With Anchovy Butter Recipes

ASPARAGUS WITH ANCHOVIES AND CAPERS

Steps:

• Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste.
• Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow.
• Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve.

STEAMED ASPARAGUS WITH LEMON BUTTER

Steps:

• Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately

STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE

Steps:

• In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
• Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry ginger root and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.

ASPARAGUS WITH ANCHOVIES AND GARLIC

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add the garlic, red pepper flakes and anchovy paste (or anchovy fillet) stirring constantly until garlic is fragrant and anchovy melts.
• Add asparagus and water and cook stirring occasionally until the asparagus is tender-crisp, about 5 minutes.
• Serve immediately.

ASPARAGUS WITH BUTTER AND PARMESAN CHEESE

Steps:

• Snap off the tough ends of the asparagus and discard. Wash the asparagus thoroughly.
• Put the tips of the asparagus together evenly and, with a sharp knife, cut off any parts extending beyond about 6 inches.
• Cut these trimmings into 1-inch pieces. Place them in a covered casserole with the water.
• Cook in the microwave oven for 2 to 3 minutes, depending upon their toughness. Add the remaining asparagus, putting the butt end toward the outer edges of the baking dish. Cover and cook until barely tender. (This should take about 6 to 8 minutes.).
• Remove asparagus to a serving dish, putting the cut pieces in the bottom of the dish and placing the spears attractively on top.
• Melt the butter in a small container in the microwave oven. Pour evenly over the asparagus. Sprinkle on the parmesan cheese, salt and pepper. Return to the microwave oven to reheat for 30 seconds. Serve.

STEAMED ASPARAGUS

Steps:

• Peel the bottoms of 2 bunches thick asparagus. Snap off the ends; discard. Cook in a steamer basket set in a pot of simmering water, covered, until tender, 3 to 5 minutes. Melt 1 tablespoon butter in a saucepan over medium heat; add 1/2 minced shallot and cook until soft. Remove from the heat and whisk in 3 tablespoons diced cold butter; add 2 teaspoons soy sauce. Pour over the asparagus. Season with pepper.

STEAMED ASPARAGUS WITH ORANGE BUTTER SAUCE

Steps:

• Rinse asparagus well, trim bottoms an stand upright in a steamer with water to cover 1/2 inch of the stalks.
• Steam until crisp-tender, about 8-10 minutes.
• Drain and keep warm.
• In the meanwhile, melt 1T of butter in a wide frying pan over medium heat. Add shallots/onion and cook, stirring until soft.
• Add mustard and juice. Bring to a boil over high heat and reduce to 1/3 cup.
• Remove sauce from heat and stir in remaining.
• Place asparagus on a serving platter and top with the sauce.

STEAMED ASPARAGUS WITH ALMOND BUTTER

Steps:

• Melt 2 tablespoons butter in heavy small skillet over low heat. Add shallots and garlic and saute until tender, about 5 minutes. Pour into medium bowl. Add remaining 6 tablespoons butter, parsley, lemon juice and lemon peel to shallot mixture and whisk to blend. Season to taste with salt and pepper.
• Steam asparagus until crisp-tender. Set aside.
• Place butter mixture in heavy large skillet over medium heat. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Add asparagus and stir until heated through. Season to taste with salt and pepper; divide among plates and serve.

STEAMED ASPARAGUS

Steps:

• Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Arrange on a serving platter and serve immediately.

STEAMED ASPARAGUS WITH BUTTERED ALMONDS

Steps:

• 1. Add 2 tbsp of the butter to a skillet. Add the shallots and garlic and cook about 5 minutes. Add the remaining butter, parsley, lemon juice and zest and stir. Add the almonds and let the butter and almonds brown.
• 2. While cooking almonds let the asparagus steam until crisp tender. Add the asparagus to the almond butter mixture. Taste and season with salt and pepper.
• 3. Serve immediately

STEAMED ASPARAGUS WITH ANCHOVY BUTTER

Steps:

• 1. Place asparagus in a bamboo steamer over boiling water. Steam until crisp tender
• 2. Place anchovies, butter, lemon juice, and red pepper flakes in a food processor. Process until smooth
• 3. Serve the butter over the steamed asparagus