Asparagus With Saffron Mint Sauce Food

ASPARAGUS WITH SAFFRON MINT SAUCE

Steps:

• Steam asparagus for 10 minutes or until done to your liking.
• Whisk together sauce ingredients over low heat until warmed through.
• Serve asparagus with sauce over.

ASPARAGUS WITH LEMON MINT SAUCE

Steps:

• Steam the asparagus until just tender.
• Drain.
• Meanwhile, heat the remaining ingredients together in a small saucepan.
• Pour over the asparagus and serve.

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.

ASPARAGUS WITH MINT BUTTER

Steps:

• Make the butter: Melt butter with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.
• Make the asparagus: Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes. Drain.
• Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat. Garnish with mint leaves.

ASPARAGUS WITH SAFFRON DRESSING (ASPARGESSALAT I SAFRON AEGGEDRESSING)

Steps:

• Steep saffron threads in water until the water turns deep orange, and has cooled to lukewarm, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add trimmed asparagus and cook until just tender, about 2 minutes. Once cooked, remove asparagus from boiling water and immediately plunge into ice water. Leave the asparagus in the ice water until completely cold, then drain well, and set aside.
• Place egg yolks into a large mixing bowl. Pour in half of the saffron water and garlic; whisk until the eggs become creamy, about 1 minute. Slowly drizzle in 1/4 cup olive oil while continuing to whisk eggs vigorously. Whisk in remaining saffron water, then continue slowly incorporating the olive oil. Add a little water if needed to achieve a pourable consistency. Season to taste with salt and pepper.
• Pat asparagus dry, and place onto a serving platter; pour saffron dressing over to serve.