MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
- Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
- Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.
Nutrition Facts : Calories 533 calorie, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 86 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 34 grams
ROASTED ASPARAGUS WITH ORANGE GLAZE
Steps:
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.
SOY-HONEY GLAZED SALMON WITH ASPARAGUS
Lovely low-ingredient seafood meal! Serve with your choice of grain if needed. Also would be good with other veggies. This recipe is easy to double for larger families.
Provided by Casie Price
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until slightly tender, 2 to 4 minutes.
- Whisk soy sauce and honey together in a bowl until glaze is smooth.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
- Place salmon fillet and asparagus on the prepared baking sheet; season with salt and pepper.
- Broil in the preheated oven for 5 minutes. Drizzle 2/3 of the glaze over salmon and asparagus. Broil until fish flakes easily with a fork, 3 to 5 minutes. Drizzle remaining glaze over salmon.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 18.1 g, Cholesterol 76.1 mg, Fat 12.3 g, Fiber 4.7 g, Protein 29.3 g, SaturatedFat 2.1 g, Sodium 488.4 mg, Sugar 12.9 g
BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON
Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Quick & Easy Dinner Lunch Salmon Asparagus Healthy Low Cholesterol Tarragon Quick and Healthy Sugar Conscious Pescatarian Dairy Free Sheet-Pan Dinner Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
- Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
- After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.
ASPARAGUS WITH HONEY MUSTARD
It's amazing what a simple stir-together sauce can do to awaken the flavor of vegetables!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
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.
MUSTARD MAYONNAISE SAUCE
A creamy mayonnaise with a kick. This is great served on steak sandwiches. We also like to serve it alongside crab cakes. Can be stored for 4 days in fridge.
Provided by sanzoe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 1.5 g, Cholesterol 9 mg, Fat 18.7 g, Protein 0.2 g, SaturatedFat 2.8 g, Sodium 218.9 mg, Sugar 0.3 g
MUSTARD AND MAYONNAISE GLAZED ASPARAGUS (GRILLED)
Recipe from Food & Wine, June 2009. Per the website, "Chef Nate Appleman of A16 and SPQR restaurants in San Francisco swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel." Prep time is actually marinating time. NOTE: This is VERY lemony, so if that's not your thing, make sure you decrease the amount of lemon juice in the marinade.
Provided by januarybride
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.
- Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature.
MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD
This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
- Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
- Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
- Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
- Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.
MUSTARD MAYO
Steps:
- Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.
CRISPY ROASTED ASPARAGUS
Got this recipe from our local paper. To quote: "The crispy coating on the asparagus - from the mayonnaise and French mustard, along with the Japanese panko breadcrumbs - provides a pleasant and piquant crunch. Panko is available at Asian markets. Serve as an hors d'oeuvre or side dish."
Provided by dojemi
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set the oven at 450°F.
- With a vegetable peeler, peel tough ends of the asparagus.
- In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
- Roll the asparagus spears in the mixture to coat them.
- Spread the panko in a plate and roll the spears until they are well coated.
- Transfer them to a cake rack and let them dry for 30 minutes.
- On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
- Cook the spears, turning often, for 10 minutes, or until they are golden brown.
- Remove them from oven, and sprinkle generously with salt and pepper and serve at once.
SESAME-GLAZED ASPARAGUS
This recipe combines the rich taste of sesame with lemon, accentuating the delicious flavor of asparagus. It is quick to make, making it good for any day of the week. A friend of mine from South Dakota said asparagus grows wild in the ditches there....almost makes me want to move from sunny Florida to cold South Dakota! This recipe originally came from a cookbook called "Savory Secrets: A Collection of St. Louis Recipes".
Provided by breezermom
Categories Onions
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Snap off the tough ends of the asparagus. Remove scales from stalks with a vegetable peeler, if desired.
- Cut asparagus diagonally into 1-inch pieces.
- Cook asparagus in boiling salted water to cover for 6 to 8 minutes or until crisp tender, drain. Run under cold water to stop the cooking process.
- Cook the green onions in butter in a skillet over medium heat 1 minute, stirring constantly.
- Add asparagus, lemon rind, and juice; cook, stirring constantly, 2 minutes or until heated through.
- Stir in salt and peppers. Sprinkle with sesame seeds and oil.
- Garnish, if desired, with sliced lemon and parsley sprigs.
Nutrition Facts : Calories 156.1, Fat 13.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 233.3, Carbohydrate 7.1, Fiber 3.4, Sugar 2.8, Protein 3.5
SMOKY GRILLED ASPARAGUS
From Chef Nate Appleman (Food and Wine). I have made this delicious dish on the grill and on my cast iron skillet. It came out great with both.
Provided by Chef Sarita in Aust
Categories Vegetable
Time 36m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Light a grill.
- In a shallow dish, whisk the mayo with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss. Let stand for 30 minutes.
- Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, about 6 minutes.
- Serve warm.
POACHED SALMON & ASPARAGUS WITH WILD GARLIC MAYONNAISE
Bake this fabulous fish dish en papillote for a smart, seasonal main course that looks spectacular when served at the table
Provided by Sarah Cook
Categories Dinner, Fish Course, Lunch, Main course
Time 1h
Number Of Ingredients 12
Steps:
- For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water - this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse until finely chopped, then scrape into a big mixing bowl. Pour the oils into a jug.
- Whisk the yolks mixture with an electric whisk. Slowly add the oil, first a drip at a time, then in a steady, thin drizzle - the mixture should thicken and start to look like mayonnaise. If at any point it starts to look greasy, add 1 tbsp cold water and continue whisking until all the oil has been added and you have a thick mayonnaise. Add the vinegar and season with salt and white pepper. Lay cling film directly onto the surface of the mayonnaise so a skin doesn't form, then chill. Will keep for 3 days in the fridge.
- Heat oven to 180C/160C fan/gas 4. Put a large sheet of baking parchment in a large roasting tin and arrange the asparagus in a line that's long enough for the salmon to sit on. Season, put the salmon on top and scatter over the lemon zest. Thinly slice the remaining lemon and put the slices on top of the salmon with the butter. Pour over the lemon juice and season. Bring the sides of the parchment up and over the salmon and scrunch together to seal, creating a tent over the fish. Bake in the oven for 30 mins.
- Bring the roasting tin to the table, open the parcel, and serve with a bowl of wild garlic mayonnaise and some new potatoes on the side.
Nutrition Facts : Calories 550 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium
MUSTARD AND MAYONNAISE GLAZED ASPARAGUS
Categories Vegetable
Number Of Ingredients 8
Steps:
- Light the grill, in a shallow whisk the mayo, with the mustard, oil lemon juice , lemon zest, garlic, salt and pepper. add the asparagus to the skillet and cook quickly
HONEY MUSTARD SALMON AND ASPARAGUS (FOIL WRAPPED)
Foil wrapped salmon and asparagus with a mustard and horseradish glaze. The mustard is a German ingredient, but is used widely in Switzerland also. Sounds good! I found this at salmon.com.
Provided by BakinBaby
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.).
Nutrition Facts : Calories 525.8, Fat 21.3, SaturatedFat 3.6, Cholesterol 146.3, Sodium 342, Carbohydrate 13.8, Fiber 2.6, Sugar 10.2, Protein 68.3
ASPARAGUS WITH MAPLE MUSTARD GLAZE RECIPE
This easy asparagus side dish is a great change of pace for your veggies!
Provided by Elyse Ellis
Categories Side Dish
Time 30m
Number Of Ingredients 4
Steps:
- Snap off tough ends of asparagus spears.
- In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water (salted if desired) 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 a small bowl, mix maple syrup, Dijon mustard and oil. Drizzle over asparagus and serve immediately.
Nutrition Facts : Calories 93 kcal, Carbohydrate 11 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 60 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
QUICK ANCHOVY MAYONNAISE FOR ASPARAGUS
Can be prepared in 45 minutes or less.
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- In a blender or food processor blend the egg, the lemon juice, the mustard, the anchovies, the salt, and the white pepper and with the motor running add the oil in a stream. Thin the mayonnaise with water if desired and serve it over asparagus.
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5/5 (1)Total Time 45 minsServings 6
- Light a grill. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.
- Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature.
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