BAKED ASPARAGUS WITH MUSTARD DILL SAUCE
Baked Asparagus with delicious Mustard Dill Sauce makes the perfect healthy side dish for any meal with just a few simple ingredients! Top with parmesan cheese for even more flavor!
Provided by Kelly
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Toss asparagus with olive oil and season with salt and pepper. Arrange asparagus in a small baking dish or sheet pan and bake for 15 to 20 minutes, until crisp and tender.
- While asparagus is baking, whisk together chicken broth, dijon mustard, lemon juice and garlic, season with salt and pepper, as needed.
- Once the asparagus is done baking, transfer to a serving dish and drizzle with the mustard sauce. Top with fresh dill, serve and enjoy!
Nutrition Facts : ServingSize 1/4th of recipe, Calories 70 calories, Sugar 3.1 g, Sodium 653.4 mg, Fat 0.6 g, SaturatedFat 0.1 g, Carbohydrate 10.2 g, Fiber 4.6 g, Protein 5.7 g
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 MUSTARD SAUCE
Here in Iowa, asparagus patches grow wild along the roads. My husband and I often go asparagus hunting on Saturday and Sunday mornings. A tangy mustard sauce complements the fresh asparagus in this easy recipe. -Nancy Hasbrouck Ida Grove, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a shallow baking dish; dot with butter. Sprinkle with salt and pepper. Cover and bake at 400° for 25-30 minutes or until tender., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1 to 1-1/4 minutes or until heated through. Serve with asparagus.
Nutrition Facts :
ASPARAGUS WITH CREAMY DILL SAUCE
Nothing says "spring" like a fresh crop of young asparagus. And this recipe superbly ushers in this wonderful season. The delicate cheese sauce and assorted seasonings nicely complement the tender stalks without being overwhelming. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.
Nutrition Facts :
ASPARAGUS IN MUSTARD-DILL SAUCE
Learn how to make asparagus that will have your family fighting over the last spear! This quick and nutritious asparagus recipe with mustard-dill sauce is the perfect addition to your dinner menu tonight.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Snap off and discard woody bases from asparagus. Arrange asparagus in a 3-quart rectangular baking dish. In a small bowl, combine broth and mustard. Pour over asparagus, turning to coat.
- Bake for 15 to 20 minutes or until asparagus is crisp-tender. Transfer to a serving dish. Sprinkle with cheese and pepper.
Nutrition Facts : Calories 76 kcal, Carbohydrate 4 g, Cholesterol 2 mg, Protein 4 g, SaturatedFat 1 g, Sodium 290 mg, Fat 2 g, UnsaturatedFat 0 g
ASPARAGUS WITH MUSTARD-DILL SAUCE
This Asparagus with Mustard-Dill Sauce is perfect for spring. It's light, fresh, and flavorful-and asparagus is at its prime in spring!
Provided by Veg Kitchen
Number Of Ingredients 8
Steps:
- Bring 1 quart water to a boil in a medium saucepan.
- Blanch the asparagus for about 15 seconds. Drain and run it under cold water for 1 minute.
- To make the sauce, heat the oil in a small saucepan.
- Add the garlic and cook on low heat for 1 to 2 minutes.
- Remove from the heat, add the lemon juice, optional dill, mustard, salt, and pepper to taste, and mix well.
- Toss the asparagus with the sauce and let stand for 10 minutes before serving.
Nutrition Facts : Calories 93 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 308 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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 DILL SAUCE
This creamy mustard dill sauce would be great with most any veggie or a combination of vegetables. The asparagus can be served hot, chilled or at room temp.
Provided by Lorac
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook asparagus in boiling salted water until crispy tender, drain, rinse with cold water to stop the cooking process, drain again and pat dry with paper towels.
- Meanwhile, combine remaining ingredients.
- Place asparagus on a serving plate, spoon some of the sauce across the middle of the asparagus and pass the rest.
ASPARAGUS FANS WITH MUSTARD SAUCE
Make and share this Asparagus Fans With Mustard Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lower the eggs into enough boiling water to cover them and cook at a very gentle boil for 10 minutes. Drain off the water and shake the pan to crack the eggshells. Add ice to the pan and set aside for at least 15 minutes to cool completely. Shell the eggs and place them, one at a time, in an egg slicer, cut through them, then rotate them 45 degrees in the slicer and cut through them again to create strips. Alternatively, chop the eggs with a sharp knife. Set aside.
- Peel the lower third of the asparagus spears with a vegetable peeler. Bring 3 cups salted water to a boil in a large skillet. Add the asparagus, cover partially, and bring back to a boil over high heat. Boil over high heat for 4 to 5 minutes, until the spears are tender but still firm. Using a slotted spatula, remove the asparagus from the water and put it on a platter.
- For the sauce: Mix all the ingredients together in a small bowl.
- At serving time, arrange the asparagus spears on a platter, positioning them so the stem ends are close together and the tips are fanned out. Coat the lower third of the asparagus spears with the sauce and sprinkle the eggs and chives over and around them. Serve.
Nutrition Facts : Calories 184.9, Fat 12.7, SaturatedFat 2.3, Cholesterol 113.4, Sodium 330.9, Carbohydrate 13.3, Fiber 3.2, Sugar 5, Protein 6.8
SALMON, ASPARAGUS AND PASTA IN A CREAMY DILL SAUCE
Flaky salmon, fresh green asparagus and al dente pasta is at its best when topped with a delicious and light dill sauce. What makes it even better is that it can be on your plate in 20 minutes or less!
Provided by SuperSpike
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes.
- Set 1 qt of water to boil in a medium pot.
- Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray.
- Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest.
- When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking.
- To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat.
- When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta.
- Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce.
- Serve!
Nutrition Facts : Calories 471.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 64.9, Sodium 1560.1, Carbohydrate 62.3, Fiber 4.4, Sugar 13.1, Protein 40.1
DILLY PICKLED ASPARAGUS
These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario
Provided by Taste of Home
Time 50m
Yield 6 pints.
Number Of Ingredients 9
Steps:
- Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
MUSTARD AND DILL ASPARAGUS
Make and share this Mustard and Dill Asparagus recipe from Food.com.
Provided by IHeartDogs
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Break woody ends off asparagus, then break spears in half.
- Set aside.
- Whisk together all remaining ingredients.
- Heat skillet over medium high heat.
- Add lemon juice mixture to pan and cook for 2 minutes, stirring.
- Add asparagus, toss to coat, and saute until crisp-tender, about 8-10 minutes, or to your liking.
- Serve warm.
Nutrition Facts : Calories 154.1, Fat 13.9, SaturatedFat 2, Sodium 350.6, Carbohydrate 7, Fiber 2.7, Sugar 2, Protein 3.2
ASPARAGUS WITH MUSTARD VINAIGRETTE
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.
Provided by David Tanis
Categories quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams
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