Mustard And Dill Asparagus Food

BAKED ASPARAGUS WITH MUSTARD DILL SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Toss asparagus with olive oil and season with salt and pepper. Arrange asparagus in a small baking dish or sheet pan and bake for 15 to 20 minutes, until crisp and tender.
• While asparagus is baking, whisk together chicken broth, dijon mustard, lemon juice and garlic, season with salt and pepper, as needed.
• Once the asparagus is done baking, transfer to a serving dish and drizzle with the mustard sauce. Top with fresh dill, serve and enjoy!

ASPARAGUS IN MUSTARD-DILL SAUCE

Steps:

• Preheat oven to 425°F. Snap off and discard woody bases from asparagus. Arrange asparagus in a 3-quart rectangular baking dish. In a small bowl, combine broth and mustard. Pour over asparagus, turning to coat.
• Bake for 15 to 20 minutes or until asparagus is crisp-tender. Transfer to a serving dish. Sprinkle with cheese and pepper.

PICKLED ASPARAGUS

Steps:

• Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
• Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
• In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
• Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
• Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

DILLY PICKLED ASPARAGUS

Steps:

• Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

ASPARAGUS WITH MUSTARD DILL SAUCE

Steps:

• Cook asparagus in boiling salted water until crispy tender, drain, rinse with cold water to stop the cooking process, drain again and pat dry with paper towels.
• Meanwhile, combine remaining ingredients.
• Place asparagus on a serving plate, spoon some of the sauce across the middle of the asparagus and pass the rest.

ASPARAGUS WITH MUSTARD-DILL SAUCE

Steps:

• Bring 1 quart water to a boil in a medium saucepan.
• Blanch the asparagus for about 15 seconds. Drain and run it under cold water for 1 minute.
• To make the sauce, heat the oil in a small saucepan.
• Add the garlic and cook on low heat for 1 to 2 minutes.
• Remove from the heat, add the lemon juice, optional dill, mustard, salt, and pepper to taste, and mix well.
• Toss the asparagus with the sauce and let stand for 10 minutes before serving.

ASPARAGUS WITH CREAMY DILL SAUCE

Steps:

• In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

ASPARAGUS CHEDDAR QUICHE

Steps:

• Preheat oven to 375 degrees F.
• Brush the partially baked pie shell with mustard.
• Reserve.
• Melt butter.
• Cook onion until tender but do not brown.
• Combine onion with dill, asparagus and cheese.
• Spoon evenly into the pie shell.
• Beat eggs.
• Add milk, salt, pepper, nutmeg and cayenne.
• Pour the mixture over the asparagus and cheese.
• Bake 35 to 45 minutes or until just set.
• Cool 10 minutes before serving.

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.

MUSTARD AND DILL ASPARAGUS

Steps:

• Break woody ends off asparagus, then break spears in half.
• Set aside.
• Whisk together all remaining ingredients.
• Heat skillet over medium high heat.
• Add lemon juice mixture to pan and cook for 2 minutes, stirring.
• Add asparagus, toss to coat, and saute until crisp-tender, about 8-10 minutes, or to your liking.
• Serve warm.