Asparagus Sauteed In Butter And Mustard Food

ASPARAGUS WITH MAPLE-MUSTARD SAUCE

Steps:

• Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
• In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

ASPARAGUS WITH MUSTARD SAUCE

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.

ASPARAGUS IN THE ROUND

Steps:

• In a large bowl, combine stuffing mix with 1/2 cup butter or water. Let stand for 5 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a saucepan, saute onion in remaining butter until tender. Stir in the flour, salt, mustard and pepper until blended. Gradually stir in cream. Bring to a boil; cook and stir 2 minutes or until thickened. , Remove from the heat; stir in asparagus and mushrooms. Pour over crust. Sprinkle with Parmesan cheese. Cover and bake at 375° for 25-30 minutes or until lightly browned.

ASPARAGUS WITH BROWN BUTTER

Steps:

• Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
• In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
• Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.

BUTTER-BRAISED ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

CHEESY BAKED ASPARAGUS

Steps:

• 1. Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter.
• 2. Sprinkle the house seasoning and Parmesan cheese over the top.
• 3. Place in a 400 degree oven for 15 minutes.
• 4. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top.
• 5. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

ASPARAGUS WITH PANEER AND BALSAMIC BUTTER GLAZE RECIPE

Steps:

• To begin making Asparagus with Paneer and Balsamic Butter Glaze, first chop vegetables in the desired cut for the recipe. Cut paneer into even size square pieces. Transfer to a bowl and keep aside until required. Trim and chop asparagus into halves. Once vegetables are chopped we can start cooking the dish.
• Heat oil in a non-stick frying pan over medium heat. Add ginger, garlic, bay leaf and sauté for few seconds. No need to brown the ginger and garlic.
• Add the butter along with brown sugar into the above onion garlic mixture. Stir until the butter melts completely and sugar is dissolved. Next add the balsamic vinegar, water, cinnamon powder and cook for about a minute.
• Add the halved asparagus to the pan and cook till it turns tender. Once cooked remove asparagus from the frying pan and transfer to a bowl.
• To the same pan, add bell pepper, paneer cubes, mint leaves, salt and black pepper. Cook for few minutes stirring occasionally so that the paneer gets roasted evenly on both sides. Once the paneer is roasted turn off the heat.
• To serve the Asparagus with Paneer and Balsamic Butter Glaze, arrange asparagus on a serving platter, top with the roasted paneer and bell pepper. Pour the remaining glaze from the pan on top of the vegetables.
• Serve Asparagus With Paneer And Balsamic Butter Glaze as an appetizer along with Cream Of Mushroom & Spring Onion Soup Recipe and Mushroom Cutlet Vegetarian Sizzler and Whole Wheat Rosemary Focaccia Bread Recipe for a weekend dinner.

SAUTEED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

SAUTEED ASPARAGUS WITH LEMON

Steps:

• In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.

GARLIC BUTTER SAUTEED ASPARAGUS RECIPE

Steps:

• Cut the bottom part of the asparagus stems, about 1-2 inches.
• Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic.
• Add salt and ground black pepper. Add a squirt or two lemon juice, if using. Once the asparagus becomes tender and just cooked, remove from heat and serve immediately. DO NOT overcook the asparagus.

ASPARAGUS WITH CREAMY MUSTARD SAUCE

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.

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

ASPARAGUS SOUP

Steps:

• Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
• Return mixture to microwave safe dish, stir in milk and microwave until heated through.

ASPARAGUS SPEARS WITH MUSHROOMS

Steps:

• Place asparagus in skillet, adding just enough water to cover.
• Boil for 5 to 7 minutes, or until asparagus is crisp-tender.
• Drain well, return asparagus to skillet, and add remaining ingredients.
• Cook over medium heat for 5-7 minutes or until mushrooms have heated through.

MAPLE MUSTARD SAUTEED ASPARAGUS RECIPE

Steps:

• Heat one inch of water in a large skillet to boiling. Add the asparagus, bring the water back up to a boil, then reduce to medium. Cover the pan and cook for 4-5 minutes, or until the asparagus is crisp-tender. Drain.
• In a small bowl, combine the maple syrup, mustard and oil. Drizzle over the asparagus and then serve.

ASPARAGUS SAUTEED IN BUTTER AND MUSTARD

Steps:

• Heat a large skillet over high heat.
• Add asparagus and cook for 1 minutes.
• Reduce heat to medium.
• Add the butter.
• Cook, stirring, until butter begins to brown, about 1 minute more.
• Combine mustard, lemon juice and pepper, and add to skillet.
• Cook, stirring occasionally, until asparagus is tender but still firm, 5-7 minutes.

ASPARAGUS WITH PECANS AND PARM

Steps:

• Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
• Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
• Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

SAUTEED COD WITH ASPARAGUS SAUCE AND FENNEL

Steps:

• Cut asparagus tips into 2-inch-long pieces; set aside. Peel asparagus stalks. Cut stalks into 1-inch pieces. Cook stalks in large saucepan of boiling slightly salted water until very tender, about 10 minutes. Using slotted spoon, transfer stalks to blender. Add 3/4 cup cooking liquid to blender. Blend until very smooth, adding more cooking liquid to thin sauce. Blend 2 tablespoons butter into sauce. Season with salt and pepper. (Sauce can be made 8 hours ahead. Cover and refrigerate.)
• Transfer sauce to medium saucepan. Bring sauce to simmer. Remove from heat. Cover to keep warm. Cook asparagus tips in boiling salted water until crisp-tender, about 4 minutes. Drain.
• Sprinkle fish with salt and pepper. Melt 2 tablespoons butter in each of 2 heavy large skillets over medium-high heat. Add 3 fish fillets to each skillet and cook until golden and opaque in center, about 4 minutes per side.
• Spoon warm sauce onto plates. Top with fish. Garnish with asparagus tips. Sprinkle with fennel seeds and serve.

PAN ROASTED ASPARAGUS WITH MISO BUTTER AND POACHED EGG RECIPE

Steps:

• Mix together the miso and butter until smooth and uniform. Set aside.
• In a skillet, heat up 2 tablespoons of butter over medium high heat. When the butter is barely melted, put the asparagus in the pan. When they start to turn bright green, about 2-3 minutes, turn the heat down to medium low and turn so the second side can cook. When the asparagus is tender, about another 2-3 minutes, remove from the pan and place on paper towels to drain.
• Place a dollop of miso butter on a plate. Top with the asparagus and a poached egg. Season with salt and pepper. Enjoy immediately!

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

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
• In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
• Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.