Asparagus With Honey Mustard Food

ASPARAGUS AND TOMATO SKEWERS WITH HONEY MUSTARD-HORSERADISH SAUCE

Steps:

• Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
• Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.

ASPARAGUS WITH HONEY MUSTARD

Steps:

• Snap off tough ends of asparagus spears.
• Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.
• Shake remaining ingredients in tightly covered container. Drizzle over asparagus.

HONEY-LEMON ASPARAGUS

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

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.

EASY GRILLED ASPARAGUS RECIPE WITH PARMESAN & HONEY MUSTARD

Steps:

• Make the dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks.
• Make the asparagus: Fire the grill to medium-high heat and position the grill grate 2 to 4 inches above the coals.
• While the asparagus are still bundled, slice off about 2 inches from the fibrous bottoms.
• Rinse the asparagus, allowing a few water droplets to cling to the stalks, and transfer to a serving plate or baking sheet; the moisture will help them steam and cook over the fire. Add the olive oil and, using long tongs or your hands, toss the asparagus until evenly coated with the oil. Season with the salt and pepper.
• Place the asparagus on the grill grate over direct heat. Using long tongs, rotate the asparagus frequently and cook until tender and charred, 5 to 10 minutes. Be careful not to let any fall through the grate.
• Transfer the grilled asparagus to a serving plate, baking sheet, or campers' plates and drizzle with the dressing. Set out the Parmesan wedge with a vegetable peeler so campers can add thin shavings of cheese to their dish.
• Serve warm or cold. Store leftovers in an airtight container, chilled, for up to 4 days.

ASPARAGUS WITH MUSTARD DRESSING

Steps:

• Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.
• In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind

ASPARAGUS WITH MUSTARD HOLLANDAISE

Steps:

• Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

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 VINAIGRETTE

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.

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.

BAKLAVA SALMON WITH ASPARAGUS

Steps:

• Equipment:.
• 9x13 baking sheet.
• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, whisk to combine melted butter, mustard and honey. In a shallow dish or bowl stir to combine pistachios, panko, parsley, 1/2 teaspoon salt and 2 tablespoons olive oil.
• Place salmon on one side of the baking sheet and season with salt and pepper. Brush top of fish with honey mustard mixture, then press pistachio and panko topping onto the honey mustard to coat top of salmon filets. Arrange asparagus and tomatoes on the other side of the baking sheet, top with thyme sprigs, salt, pepper and drizzle with 2 tablespoons olive oil.
• Bake for 10-12 minutes until salmon is cooked through and asparagus is tender. Serve with lemon wedges and garnish with parsley sprigs.

HONEY MUSTARD SALMON AND ASPARAGUS (FOIL WRAPPED)

Steps:

• Preheat grill.
• Season filets with salt and pepper.
• In a small bowl mix mustard, honey, horseradish and 1 T. olive oil; brush on filets.
• Mix asparagus with remaining 1 T. olive oil, season lightly with salt and pepper.
• Place each filet on doubl thickness of aluminum foil ( 12"x12" ), arrange equal amounts of aspargus along side each filet, fold and seal.
• Grill covered until salmon flakes easily (about 15 min.).

COLD ASPARAGUS WITH MUSTARD DRESSING

Steps:

• Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
• Mix together ingredients.
• Add asparagus to mixture and toss.
• Let stand in refidgerator for at least 1 hour.

HONEY MUSTARD ASPARAGUS

Steps:

• Prepare asparagus spears according to label directions;drain.
• Shake remaining ingredients in tightly covered container.
• Drizzle over asparagus.