Asparagus With Horseradish Butter Food

SOUR CREAM AND HORSERADISH ASPARAGUS

Steps:

• In a large covered pot, steam asparagus 3 to 4 minutes, or until tender but still bright green. Remove from the pot and arrange in a single layer in a 9x13 inch pan.
• In a medium bowl, mix together sour cream, horseradish, and garlic salt; spoon over asparagus. In a small bowl, stir together the melted butter and bread crumbs; sprinkle over the asparagus.
• Preheat the oven's broiler and adjust the oven rack so that it is about 3 inches from the heat source.
• Broil asparagus 1 to 2 minutes, until the topping is toasted, taking care to watch closely to prevent over browning.

ASPARAGUS WITH HORSERADISH DIP

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with 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.

ROASTED ASPARAGUS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 450 degrees F; spray a large rimmed baking pan with cooking spray.
• Place asparagus, in a single layer, on pan and season with salt and pepper; roast in oven, shaking pan occasionally, until tender crisp, about 15 minutes total.
• Transfer to a serving platter and let cool.
• To make the sauce: Puree ricotta cheese and vinegar in a food processor or blender; transfer to a bowl.
• Stir in grated apple, yogurt, 1 teaspoon chopped dill and grated horseradish; spoon over asparagus and garnish with remaining fresh dill.

ASPARAGUS WITH HORSERADISH VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
• In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
• Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.

POTATOES AND ASPARAGUS WITH HORSERADISH DRESSING

Steps:

• In 4-quart saucepan, place potatoes and enough water to cover by 1 inch. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 12 minutes. Add asparagus. Cover; cook 2 to 3 minutes longer or until potatoes are tender when pierced with fork and asparagus is crisp-tender. Drain; rinse with cold water.
• In large bowl, mix sour cream, horseradish, half-and-half and salt with whisk until smooth. Add potatoes and asparagus; gently toss to coat. Fold in dill. Cover; refrigerate at least 2 hours before serving.

SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH

Steps:

• With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
• Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
• In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
• Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 350ºF.
• In a medium-size saucepan, melt butter over medium heat.
• Stir in flour and cook, stirring, for 1 minute without browning.
• Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.
• Stir in horseradish, sour cream, sugar, mustard, and vinegar.
• Season with salt and pepper to taste.
• Arrange chicken breasts, skin side up, in a baking dish.
• Spoon half the horseradish sauce over chicken.
• Bake 45 minutes until chicken is tender.
• Broil chicken for 5 minutes to brown.
• Reheat remaining sauce and serve over chicken.

AWESOMELY EASY SESAME ASPARAGUS

Steps:

• Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.

ASPARAGUS WITH HORSERADISH BUTTER

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
• Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.

ASPARAGUS WITH GREEN BUTTER

Steps:

• Remove hard, woody stems of asparagus at natural break point. Scrape skin off 15 stems and place them, garlic, salt and pepper in saucepan and cover with water. Cook until stems are tender, about 10 minutes.
• When stems are cooked, drain well, squeezing out as much moisture as possible. Put stems in blender or food processor with butter and lemon juice. Blend well and taste for seasoning. Mash butter through fine sieve and chill.
• Poach or steam asparagus tips until just tender. Serve hot with green butter.

ASPARAGUS DIJON HAM ROLLS

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.

ASPARAGUS WITH HORSERADISH DIP

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with asparagus.

PHYLLO WRAPPED ASPARAGUS

Steps:

• Pre-heat oven to 350 degrees F. ( I used my toaster oven at 350°). Snap off the tough ends of the asparagus. Heat a pan of water to boiling. Add a generous pinch or two of salt. Boil for a couple of minutes until the asparagus is almost tender. Drain and pat dry. Cool. Unwrap the phyllo and cut the stack in half if the sheets are big. (I had a 13x9 phyllo sheet and just folded it in half.) You basically want the phyllo to be the length of the asparagus spears (folded in double). Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter (or olive oil). Place one asparagus spear on the phyllo sheet then sprinkle with some Parmesan, chipotle (optional), a tiny bit of kosher salt and freshly ground pepper. Fold the corner of the other end...you don't have to do this (just my own personal idea), but I find it is prettier. It sort of shows you the distinct layers of the phyllo dough. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter (or olive oil). Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 10-15 minutes, or until golden brown and crispy. Do check on them, as you don't want to them to burn. Sprinkle with a bit more Parmesan cheese and a pinch of chipotle pepper before serving.

LEEK, ASPARAGUS, SMOKED SALMON TERRINE

Steps:

• Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender.
• Remove and plunge into cold water, drain well.
• Finely chop the white section of the leeks to give 1 cup.
• In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool.
• Slice the green section lengthwise into long ribbon like leaves.
• Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
• Combine with the Philly, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined.
• Line an 11cm x 21cm loaf pan with plastic wrap.
• Layer the leek ribbons across the pan ensuring they overlap by 1 cm.
• Spoon half the Philly mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philly.
• Fold the leek ends over the filling to enclose, trim if necessary.
• Chill until firm.
• Invert onto a serving plate.
• Serve sliced.

NEW YORK STRIP WITH MAITRE BUTTER, HORSERADISH MASHED POTATOES AND ASPARAGUS

Steps:

• For the steak: Preheat the oven to 400 degrees F.
• Mix the garlic powder, onion powder, cayenne pepper and 2 tablespoons salt together in a small bowl. Rub all sides of the steak with the seasoning blend. Allow to sit for 10 minutes until ready to cook.
• For the asparagus: Bring a pot of salted water to a boil. Prepare an ice bath in a separate bowl and add a large pinch of salt. Add the asparagus to the boiling water and blanch, cooking until crisp-tender, 1 to 2 minutes. Remove the asparagus and immediately shock in the ice bath to stop the cooking. Drain and set aside.
• For the steak: Coat a large cast-iron skillet with a generous layer of olive oil and let heat over medium high until shimmering and starting to smoke. Sear the steaks on all sides until a brown crust forms, about 8 minutes total.
• Carefully pour out the fat from the skillet. Nestle the garlic halves cut-side down next to the steak and drizzle in about 1 tablespoon olive oil. Transfer the skillet to the oven and roast until the internal temperature of the steak reaches 120 degrees F for medium-rare, about 12 minutes. Remove the steaks and garlic from the skillet and allow to rest for 10 minutes.
• For the potatoes: Meanwhile, add the potatoes to a small pot of salted cold water, making sure they are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes. Drain and return to the pot.
• For the compound butter: Combine the butter, parsley, mustard, lemon zest and juice and a big pinch of salt. Mix until evenly incorporated. Set aside.
• For the potatoes: Heat the heavy cream in a small saucepan over medium-low until warm. Using a hand mixer, beat the potatoes until smooth. Add the cream a splash at a time, the 4 tablespoons of butter a pat at a time, and the horseradish and beat until smooth but not soupy (you may have extra cream leftover). Season with salt, then add the 2 tablespoons cold butter.
• For the asparagus: Coat a medium saute pan with olive oil and heat over medium heat. Add the shallots and a pinch of salt and red pepper flakes and cook until translucent, about 2 minutes. Add the asparagus and cook until heated through, about 1 minute. Season with salt.
• Slice the steak on the bias into thick pieces. Smear with the compound butter and any extra drippings from the skillet and return to the oven in the skillet to melt the butter, about 30 seconds. Arrange on a plate and serve with the roasted garlic, asparagus and potatoes.