ASPARAGUS WITH CREAMY DIJON SAUCE
Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make Recipe#397862!
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.
- To make the sauce:.
- In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.
- Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!
Nutrition Facts : Calories 39.1, Fat 0.4, SaturatedFat 0.2, Cholesterol 1, Sodium 50.7, Carbohydrate 6.5, Fiber 1.8, Sugar 1.1, Protein 3.5
ASPARAGUS DIJON
Asparagus and Dijon mustard is a classic French pairing. This elegant side dish combines freshly steamed asparagus with a subtle and creamy Dijon sauce.
Categories Sides
Yield Serves 6.
Number Of Ingredients 5
Steps:
- To prepare mustard sauce, combine mayonnaise, mustard and onion; fold into whipped cream. Cover and refrigerate for up to 4 hours.
- Steam asparagus until tender crisp, about 3 - 5 minutes; drain. Serve asparagus topped with mustard sauce.
Nutrition Facts : Calories 247 calories, 22.4 g fat, 5.2 g protein, 10 g carbohydrate, 4.3 g fibre, 274 mg sodium
ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE
Provided by Nancy Fuller
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
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 CREAM SAUCE
Make and share this Asparagus With Cream Sauce recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Snap asparagus of the woody ends.
- In a large skillet, melt 2 Tbs. of the butter over medium heat. Add asparagus and saute until crisp tender. Set pan with asparagus aside.
- In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent. Stir in the flour, garlic powder, and salt until blended.
- Gradually stir in broth.
- Add the parsley, and dill.
- Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream.
- Quickly warm asparagus then transfer to serving platter.
- Top with dill cream sauce.
OVEN BAKED ASPARAGUS WITH MUSTARD SAUCE
I found this recipe on the Reynolds Wrap website. I love aspargus and this is one of my favorite ways to serve it.
Provided by Kathyt08069
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 325.
- Wash and trim ends from asparagus.
- Tear off a sheet of Reynolds Wrap aluminum foil long enough to wrap the asparagus inches Place the rinsed asparagus on the foil and dot with butter.
- Bring up foil side. Double fold top and ends to seal making one large foil packet, leaving room for heat to circulate inside.
- Bake 30 to 35 minutes or until asparagus is crips tender. Open foil, season with salt and pepper.
- Combine sour cream, vinegar, mustard, sugar and red pepper flakes in small microwave bowl to make sauce. Microwave on high 90 seconds or until warm.
- Serve over asparagus.
Nutrition Facts : Calories 173.7, Fat 14.2, SaturatedFat 8.7, Cholesterol 32.1, Sodium 148.3, Carbohydrate 9.5, Fiber 3.4, Sugar 4.5, Protein 4.9
DIJON ROASTED ASPARAGUS
Asparagus is a natural side dish to serve at Easter. In this mouthwatering recipe, Dijon mustard, cayenne pepper and Asiago cheese provide big, bold flavor. -Jamie Brown-Miller, Napa, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture., Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown.
Nutrition Facts : Calories 211 calories, Fat 17g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 419mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
ASPARAGUS WITH DIJON SAUCE
I just love, love, LOVE asparagus! This is a great recipe with a bit of a "gourmet" touch in the making of the sauce. It adds a world of flavor to the already awesome green crispy vegetable.
Provided by Robyn Bruce
Categories Vegetables
Time 25m
Number Of Ingredients 6
Steps:
- 1. Snap off and discard the woody bases of the fresh asparagus.
- 2. Cook fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes or until crisp-tender.
- 3. Transfer to a serving platter. Keep warm.
- 4. For the Sauce: In a small saucepan, stir together milk and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more.
- 5. Stir in mustard and white pepper.
- 6. Spoon sauce over the asparagus. Sprinkle with Parmesan cheese.
- 7. Serve with a little sprinkled snipped parsley on top and a few lemon wedges for garnish. Pretty!!
ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE
This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.
Provided by France C
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
- Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
- Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
- Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g
CREAMY DIJON SAUCE
This is my own quick and easy recipe for a creamy, delicious dijon sauce. It goes great with almost any meat or fish, and is awesome on steamed vegetables such as asparagus, broccoli and cauliflower.
Provided by Tere Gill
Categories Other Sauces
Time 12m
Number Of Ingredients 8
Steps:
- 1. In a small saucepan, melt 3 tablespoons butter over medium heat.
- 2. Remove from heat; add 3 tablespoons all purpose flour, stirring until all lumps are dissolved.
- 3. Add 2 tablespoons dijon mustard, 2 tablespoons stone ground mustard, 1/2 teaspoon garlic powder and 1/2 teaspoon salt, stirring until lumps are dissolved.
- 4. Return pan to medium heat; immediately add 1 cup milk; stir to combine, then stir constantly until sauce begins to simmer and thicken.
- 5. Stir in 1 cup cream; continue stirring until sauce begins to gently bubble. Remove from heat; taste for seasoning; cover and keep warm until served.
ASPARAGUS WITH CREAMY GARLIC MUSTARD SAUCE
My favorite recipes are those that are special enough for company, yet easy to make. My second favorite recipes are those that are healthy, yet taste great. This tender asparagus dish fits both categories! -Coleen McCrea Katz, Havertown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, bring 4 cups water to a boil. Add asparagus; cover and cook for 2 to 2-1/2 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a small saucepan, combine the sour cream, mayonnaise, lemon juice, mustard, basil, dill, pepper, garlic powder and salt. Cook and stir over low heat just until heated through. Serve with asparagus.
Nutrition Facts : Calories 105 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 169mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ASPARAGUS AND RAVIOLI WITH DIJON ALFREDO SAUCE
Finally, a gourmet dish you desire without all the hassle.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 9
Steps:
- COOK ravioli in a large saucepan according to package directions; drain and keep warm.
- SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
- MELT 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender. Spoon over ravioli.
- MELT remaining 7 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute. Whisk in mustard. Gradually whisk in whipping cream until smooth.
- BRING whipping cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes. Stir in cheese and remaining ingredients. Cook, stirring constantly, until cheese melts. Pour over asparagus and ravioli, and toss. Serve immediately.
Nutrition Facts : Calories 917.5 calories, Carbohydrate 56.9 g, Cholesterol 251.2 mg, Fat 67.6 g, Fiber 6.3 g, Protein 23.6 g, SaturatedFat 40.1 g, Sodium 1102.9 mg, Sugar 3.6 g
ASPARAGUS SAUCE
A simple and really quick recipe for asparagus sauce that can be made when you have asparagus or asparagus tips left over from another dish you are cooking. This sauce is great hot or cold and can be easily frozen. I found it on the English website on which I found my Asparagus and Almond soup recipe, with that recipe. ALL the quantities listed in the ingredients are approximations: it all depends on how much asparagus you are dealing with. So there is one absolutely unlisted ingredient: your culinary discretion! I've added the garlic, but this could easily be omitted. I've posted this for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until the mixture has a sauce like consistency.
- This sauce can then be heated and served with pasta, salmon, or chicken.
Nutrition Facts : Calories 270.8, Fat 23.5, SaturatedFat 14.5, Cholesterol 79.2, Sodium 62.1, Carbohydrate 12, Fiber 2.3, Sugar 2.5, Protein 5.9
ASPARAGUS WITH CREAMY MUSHROOM DRESSING
Categories Mushroom Side Vegetarian Quick & Easy Asparagus Spring Chill Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.)
- Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.
- Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve.
ASPARAGUS WITH NO-COOK CREAMY MUSTARD SAUCE
You may want to play with some different seasonings in the sauce to add more flavor. From Diabetic Cooking Magazine
Provided by Charlotte J
Categories Vegetable
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and salt.
- Whisk until smooth and set aside.
- Bring water to a boil in a 12-inch skillet over high heat.
- Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp.
- Remove from water and drain on paper towels.
- Place asparagus on serving platter and spoon sauce over all.
- Sprinkle with black pepper.
Nutrition Facts : Calories 136.9, Fat 6.9, SaturatedFat 0.6, Cholesterol 2.2, Sodium 1680.7, Carbohydrate 13.4, Fiber 6.4, Sugar 4.4, Protein 9.4
ASPARAGUS STUFFED CHICKEN BREASTS
This is a nice "date night" main course. The recipe is from a local newspaper, with some adjustments.
Provided by D. Todd Miller
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- Flatten chicken to 1/4 inch thickness. Spread with mustard and sprinkle with onion.
- Place asparagus spears down the center of the chicken. Fold chicken over and secure with toothpicks if necessary.
- Place seam side down in an ungreased 8-in. square oven-safe dish. Pepper chicken to taste. Sprinkle with cracker crumbs.
- Bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear. Keep chicken warm.
- For sauce, melt butter in a small saucepan. Gradually whisk in egg yolks, lemon juice, water, and salt.
- Cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching.
- Remove toothpicks from chicken. Spoon sauce over chicken. Sprinkle with toasted almond slivers and serve.
Nutrition Facts : Calories 539.5, Fat 40.9, SaturatedFat 17.7, Cholesterol 302.5, Sodium 689.8, Carbohydrate 11.6, Fiber 3.9, Sugar 2.7, Protein 34
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 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 DIJON HAM ROLLS
Fresh asparagus is the best in the early spring and is wonderful in this recipe. The ham and Dijon mustard add delicious flavor which will help this dish disappear fast.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter; stir in flour until smooth. Gradually stir in milk and cook until bubbly and thickened. Stir in mustard, horseradish, salt and pepper. Remove from the heat., Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking pan; cover with sauce. Bake at 375° for 20 minutes or until asparagus reaches desired doneness. Place egg over sauce just before serving.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 613mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
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3.6/5 (12)Total Time 15 minsCategory Side DishCalories 120 per serving
- Add 1 inch of water to a 10" skillet with a lid. Bring to a boil. Add the salt to the water and when it's dissolved add the asparagus. Cover with the lid and cook for 3-4 minutes or until desired tenderness is achieved.
- In a small bowl, combine the mayonnaise, mustard and lemon juice. Stir to combine and set aside.
- With a pair of tongs, transfer the asparagus to a serving platter. Spoon the dijon sauce over the top and sprinkle with chives -- or pass the sauce and chives separately around the table for guests to add themselves.
ASPARAGUS DIJON - BETTER HOMES & GARDENS
From bhg.com
5/5 (7)Calories 90 per servingTotal Time 15 mins
- Snap off and discard woody bases from fresh asparagus (see photo, below). If desired, scrape off scales. Cook fresh asparagus, covered, in a small amount of boiling water for 4 to 6 minutes or till crisp-tender. (Or, cook frozen asparagus according to the package directions.) Drain; keep warm.
- Meanwhile, for sauce, beat whipping cream just till stiff peaks form. Fold in mayonnaise, green onion, mustard, and, if desired, egg. Spoon sauce atop asparagus. Serve immediately. Makes 6 servings.
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