Asparagus In Mustard Sauce Recipes

ASPARAGUS IN MUSTARD SAUCE

Steps:

• Using a vegetable peeler, peel the bottom third of the asparagus stalks to remove the fibrous skin. Cut the asparagus diagonally into 2- to 3-inch pieces. (You should have about 3 cups.)
• Place the asparagus in a stainless steel saucepan, and add the water. Cover, bring to a boil, and boil for 3 minutes, until the asparagus is just tender and most of the liquid has evaporated.
• Drain off any remaining water, and place the asparagus in a bowl. Add the mustard, oil, pepper, and salt, and mix well. Serve at room temperature.

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 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.

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.

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.

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.

CHICKEN AND ASPARAGUS IN A MUSTARD-TARRAGON SAUCE

Steps:

• Heat 1 tbs. oil in large skillet over med-high heat.
• Combine flour, 1/4 teaspoons salt and 1/4 teaspoons pepper. toss chicken in flour to coat and add to pan. Cook until browned all over, 5-7 minute When done transfer to plate and set aside.
• Add 1 tbs. oil to skillet. Add shallots and cook until softened.
• Add asparagus and 1/2 cup of broth. Cover and cook until asparagus is tender, about 3-4 minute When done transfer asparagus and liquid to bowl and set aside.
• Return chicken to skillet and add 1/2 cup broth and wine and bring to a simmer. Cook about 2 minute Remove skillet from heat.
• In a bowl, combine mustard, sour cream and tarragon. Stir into skillet. Return to heat and cook until heated through, about 1 minute.
• Stir in asparagus and it's liquid and season with salt and pepper to taste.
• Serve over white rice.

ASPARAGUS SAUTEED IN BUTTER AND MUSTARD

Steps:

• Heat a large skillet over high heat.
• Add asparagus and cook for 1 minutes.
• Reduce heat to medium.
• Add the butter.
• Cook, stirring, until butter begins to brown, about 1 minute more.
• Combine mustard, lemon juice and pepper, and add to skillet.
• Cook, stirring occasionally, until asparagus is tender but still firm, 5-7 minutes.

OVEN BAKED ASPARAGUS WITH MUSTARD SAUCE

Steps:

• preheat oven to 325.
• Wash and trim ends from asparagus.
• Tear off a sheet of Reynolds Wrap aluminum foil long enough to wrap the asparagus inches Place the rinsed asparagus on the foil and dot with butter.
• Bring up foil side. Double fold top and ends to seal making one large foil packet, leaving room for heat to circulate inside.
• Bake 30 to 35 minutes or until asparagus is crips tender. Open foil, season with salt and pepper.
• Combine sour cream, vinegar, mustard, sugar and red pepper flakes in small microwave bowl to make sauce. Microwave on high 90 seconds or until warm.
• Serve over asparagus.

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 NO-COOK CREAMY MUSTARD SAUCE

Steps:

• For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and salt.
• Whisk until smooth and set aside.
• Bring water to a boil in a 12-inch skillet over high heat.
• Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp.
• Remove from water and drain on paper towels.
• Place asparagus on serving platter and spoon sauce over all.
• Sprinkle with black pepper.