Steamed Asparagus With Tarragon Mayonnaise Recipes

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WARM ASPARAGUS WITH TARRAGON VINAIGRETTE



Warm Asparagus With Tarragon Vinaigrette image

This is one of two Runner-Up recipes for 1993 in the San Francisco Chronicle, and was developed by Georgeanne Brennan.

Provided by evelynathens

Categories     Vegetable

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons Dijon mustard
1/4 cup champagne vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup olive oil
2 shallots, peeled and finely chopped
2 tablespoons minced fresh tarragon
2 lbs asparagus

Steps:

  • Put the mustard in a small bowl. Whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set aside for at least 15 minutes.
  • Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
  • Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.

TARRAGON ASPARAGUS



Tarragon Asparagus image

I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup honey
2 to 4 tablespoons minced fresh tarragon

Steps:

  • On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARGUS WITH TARRAGON SHERRY VINAGARETTE



Aspargus With Tarragon Sherry Vinagarette image

Make and share this Aspargus With Tarragon Sherry Vinagarette recipe from Food.com.

Provided by Denver cooks

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs medium asparagus, trimmed
1 tablespoon sherry wine vinegar
2 teaspoons minced shallots
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

  • Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness).
  • transfer to a bowl of ice water to stop cooking.
  • Drain well and pat dry with paper towels.
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl a add oil in a slow stream, whisking until emulsified.
  • Whisk in tarragon.
  • Halve egg and force each half through a coarse sieve into a bowl.
  • Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

ASPARAGUS WITH CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

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

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Simply Steamed Asparagus

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 VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

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 CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

Yield serves 4

Number Of Ingredients 6

1 pound asparagus, tough ends trimmed
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper

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

MICROWAVE STEAMED ASPARAGUS



Microwave Steamed Asparagus image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

4 to 6 large asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh tarragon
Shaved Parmigiano-Reggiano, for topping

Steps:

  • Put the asparagus in a microwave-safe dish and sprinkle with the olive oil and 1 tablespoon water, season with salt and pepper and top with the tarragon. Cover the dish with plastic wrap and seal well. Microwave for 2 minutes. Top with freshly shaved Parmesan and serve immediately.

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE



Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet tray with foil.
  • Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
  • Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
  • Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

ASPARAGUS WITH TARRAGON DIPPING SAUCE



Asparagus with Tarragon Dipping Sauce image

Make and share this Asparagus with Tarragon Dipping Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Vegetable

Time 12m

Yield 20 serving(s)

Number Of Ingredients 9

3 lbs thin asparagus, cut into 5 inch spears
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced shallots
2 tablespoons chopped fresh tarragon
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 pinch ground red pepper

Steps:

  • Bring 4 quarts of salted water to a boil in a large pot.
  • Add the asparagus, return to a boil, and cook about 2 minutes or until just tender.
  • Rinse and drain under cold running water.
  • Pat asparagus dry with paper towels.
  • For tarragon sauce, combine the mayonnaise, sour cream, shallots, tarragon, lemon juice, salt, freshly ground pepper, and red pepper in a small bowl until well mixed.
  • Arrange asparagus on a platter and serve with tarragon sauce.
  • Makes 20 servings.
  • Make-Ahead Tip: Prepare asparagus and sauce as directed above.
  • Wrap and refrigerate asparagus and sauce for up to 24 hours.

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE



Asparagus with Tarragon Sherry Vinaigrette image

Categories     Egg     Steam     Vegetarian     Asparagus     Spring     Tarragon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

  • Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

ASPARAGUS WITH MUSHROOMS AND TARRAGON



Asparagus With Mushrooms and Tarragon image

This recipe is so simple, healthy, and yummy! It is based on one I found in Gourmet Magazine (May 2007). They recommend using morel mushrooms, but the recipe works just as well with any kind of mushroom. If you don't have tarragon, you can use fresh basil instead. If you can find the white asparagus, you can use 1 pound of the white asparagus and one of the green for a lovely presentation. If you do use the white asparagus, cook it for a little longer (about 5 minutes) in a separate pot.

Provided by blucoat

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs green asparagus, trimmed and cut into 2-inch pieces
2 -3 tablespoons unsalted butter
1/2 cup finely chopped shallot (2 large)
1/4 lb fresh mushrooms, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon (can use additional fresh tarragon for garnish)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice

Steps:

  • Cook asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes.
  • Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
  • Heat 1/2 the butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add mushrooms and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Nutrition Facts : Calories 81.2, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 200.4, Carbohydrate 9.4, Fiber 3.5, Sugar 3.2, Protein 4.5

ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE



Asparagus with Hazelnuts and Tarragon Vinaigrette image

Categories     Appetizer     Side     Steam     Vegetarian     Quick & Easy     Asparagus     Spring     Tarragon     Hazelnut     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Side-Dish Servings

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1/4 cup minced shallots
3 tablespoons tarragon-white wine vinegar
4 teaspoons chopped fresh tarragon or 1 1/4 teaspoons dried
1 teaspoon Dijon mustard
7 tablespoons hazelnut oil, walnut oil or olive oil
4 cups baby lettuces or inner leaves of curly endive
1/4 cup hazelnuts, toasted, husked, coarsely chopped

Steps:

  • Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
  • Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

STEAMED ASPARAGUS WITH TARRAGON MAYONNAISE



Steamed Asparagus with Tarragon Mayonnaise image

High-class asparagus gets a drizzling of low-fat, cholesterol-free mayonnaise.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 9

1 cup mashed soft tofu (8 oz)
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 tablespoons finely chopped shallot (1 large)
1 clove garlic, finely chopped
2 teaspoons vegetable oil
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
1 lb fresh asparagus spears

Steps:

  • To make mayonnaise, in blender or food processor, place tofu, lemon juice, mustard, salt, shallot and garlic. Cover and blend on medium speed until smooth. With blender on, add oil by drops. Place in glass or plastic container; stir in tarragon. Cover and refrigerate at least 1 hour or until chilled.
  • Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place asparagus in basket. Cover tightly and heat to boiling; reduce heat. Steam 6 to 8 minutes or until crisp-tender. Serve with mayonnaise.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg

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