Asparagus With Creamy Mustard Sauce Recipes

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ASPARAGUS WITH MUSTARD SAUCE



Asparagus with Mustard Sauce image

Here in Iowa, asparagus patches grow wild along the roads. My husband and I often go asparagus hunting on Saturday and Sunday mornings. A tangy mustard sauce complements the fresh asparagus in this easy recipe. -Nancy Hasbrouck Ida Grove, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed
3 tablespoons butter, cubed
Salt and pepper to taste
1 cup sour cream
1/4 cup Dijon mustard
2 tablespoons red wine vinegar
2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes

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.

Nutrition Facts :

ASPARAGUS WITH CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

Makes 6 servings

Number Of Ingredients 7

2 tablespoons butter
¼ cup slivered almonds
½ cup heavy whipping cream
2 tablespoons spicy brown mustard
1 tablespoon fresh lemon juice
¼ teaspoon salt
2 pounds asparagus, trimmed

Steps:

  • In a small skillet, melt butter over medium heat. Add almonds; cook, stirring frequently, for 5 minutes or until fragrant and golden brown. In a small bowl, stir together cream, mustard, lemon juice, and salt. In a Dutch oven, bring 2 quarts water to a boil over medium-high heat. Add asparagus, and cook for 3 minutes or until crisp-tender. Drain well, and transfer to a serving plate. Top with cream sauce and almonds; serve immediately.

ASPARAGUS WITH NO-COOK CREAMY MUSTARD SAUCE



Asparagus With No-Cook Creamy Mustard Sauce image

You may want to play with some different seasonings in the sauce to add more flavor. From Diabetic Cooking Magazine

Provided by Charlotte J

Categories     Vegetable

Time 13m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon salt
2 cups water
1 1/2 lbs asparagus spears, rinsed and trimmed
black pepper

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.

Nutrition Facts : Calories 136.9, Fat 6.9, SaturatedFat 0.6, Cholesterol 2.2, Sodium 1680.7, Carbohydrate 13.4, Fiber 6.4, Sugar 4.4, Protein 9.4

ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE



Asparagus with Orange Mustard Sauce and Sauce Mousseline image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 pounds jumbo asparagus
Orange Mustard Sauce, recipe follows
Sauce Mousseline, recipe follows
3 cups fresh orange juice, strained
1/4 cup grainy mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
3/4 cup heavy cream, whipped
3 egg yolks
4 tablespoons water
1 to 2 teaspoons lemon juice
Freshly ground white pepper
1/2 teaspoon salt
1/2 pound unsalted butter, clarified
1/2 cup whipped cream

Steps:

  • In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
  • Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
  • Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.
  • In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
  • Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
  • Yield: 1 1/2 cups
  • In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
  • Yield: 1 1/2 cups
  • Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981

ASPARAGUS WITH CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

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

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Simply Steamed Asparagus

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 HONEY MUSTARD



Asparagus with Honey Mustard image

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

2 pounds asparagus
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon plus 1 teaspoon olive or vegetable oil

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 DILL SAUCE



Asparagus with Creamy Dill Sauce image

Nothing says "spring" like a fresh crop of young asparagus. And this recipe superbly ushers in this wonderful season. The delicate cheese sauce and assorted seasonings nicely complement the tender stalks without being overwhelming. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1/4 teaspoon salt
1 pound fresh asparagus, trimmed
3 ounces cream cheese
1/2 cup whole milk
1/4 teaspoon dill weed
1/8 teaspoon garlic salt
1/8 teaspoon pepper

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.

Nutrition Facts :

ASPARAGUS WITH MUSTARD DILL SAUCE



Asparagus With Mustard Dill Sauce image

This creamy mustard dill sauce would be great with most any veggie or a combination of vegetables. The asparagus can be served hot, chilled or at room temp.

Provided by Lorac

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh asparagus, trimmed
1 cup yogurt
1/4 cup dijon-style mustard
1/4 cup mayonnaise
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 tablespoons chopped fresh chives or 2 teaspoons dried chives
salt and pepper

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 CREAMY MUSTARD SAUCE AND BUTTERED ALMONDS



Asparagus With Creamy Mustard Sauce and Buttered Almonds image

I got this recipe out of the new Deen Brothers Good Cooking Magazine and I just loved it...I used Brownwood Farms Kream Mustard instead of Spicy Bron Mustard....it was wonderful..

Provided by CIndytc

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
1/4 cup slivered almonds
1/2 cup heavy whipping cream
2 tablespoons spicy brown mustard
brownwood farms kream mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 lbs fresh asparagus, trimmed

Steps:

  • In a small skillet, melt butter over medium heat. Add almonds, and cook, stirring frequently, for 5 minutes or until fragrant and golden brown. Set Aside.
  • In a small bowl, combine cream, mustard, lemon juice, and salt; set sauce aside.
  • In a dutch oven, bring 2 quarts water to a boil over medium-high heat. Add asparagus; return to a boil, and cook for 3 minutes or until desired tenderness. Drain well. Place asparagus on a serving plate, and top with cream sauce and buttered almonds.
  • Enjoy!

Nutrition Facts : Calories 162.6, Fat 13.8, SaturatedFat 7.2, Cholesterol 37.4, Sodium 190.8, Carbohydrate 7.9, Fiber 3.9, Sugar 3.3, Protein 5

ASPARAGUS WITH CREAMY MUSTARD ONION SAUCE



Asparagus With Creamy Mustard Onion Sauce image

This side dish is quick and easy to make. Edit 1-18-06: Thank you to the reviewer who pointed out a typo in the recipe. The amount of ground mustard has been corrected to 1 1/2 tsp. Sorry for the confusion.

Provided by Parsley

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch asparagus, washed and ends trimmed (about 1 1/4 lbs)
1 tablespoon butter
1 tablespoon minced onion
1/4-1/2 teaspoon salt, to taste
1/4 teaspoon white pepper
1 1/2 teaspoons superfine ground mustard
1/3 cup light sour cream

Steps:

  • Steam/boil asparagus until desired tenderness (usually 3-4 mintes); drain and place on serving platter.
  • Meanwhile, in a small saucepan, over med-low heat, melt butter. Add minced onion and saute for about 5-6 minutes, or until onions are translucent and tender; do not brown butter or burn onions.
  • Reduce heat to low; add salt, white pepper, and ground superfine mustard. Add light sour cream and stir well. Heat through, about 1-2 minutes. Pour sauce over hot, cooked asparagus and serve.

Nutrition Facts : Calories 85.2, Fat 5.5, SaturatedFat 3.2, Cholesterol 14.3, Sodium 196.3, Carbohydrate 7.1, Fiber 2.7, Sugar 1.8, Protein 3.9

ASPARAGUS WITH MAPLE-MUSTARD SAUCE



Asparagus With Maple-Mustard Sauce image

Make and share this Asparagus With Maple-Mustard Sauce recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs asparagus
2 tablespoons real maple syrup or 2 tablespoons maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive oil or 2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 140.7, Fat 7.5, SaturatedFat 1.1, Sodium 116.8, Carbohydrate 16.6, Fiber 4.8, Sugar 9.1, Protein 5.7

CREAMY MUSTARD VINAIGRETTE FOR ASPARAGUS



Creamy Mustard Vinaigrette for Asparagus image

Categories     Condiment/Spread     Milk/Cream     Blender     Food Processor     Mustard     No-Cook     Quick & Easy     Vinegar     Lemon     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

3 tablespoons heavy cream
1/4 cup white-wine vinegar
1 tablespoon Dijon-style mustard or to taste
1 tablespoon minced shallot
a pinch of sugar
2 teaspoons fresh lemon juice, or to taste
3/4 cup olive oil

Steps:

  • In a blender or food processor blend the cream, the vinegar, the mustard, the shallot, the sugar, and the lemon juice until the mixture is combined well, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add salt and pepper to taste and serve the vinaigrette over asparagus.

ASPARAGUS WITH CREAMY DIJON SAUCE



Asparagus With Creamy Dijon Sauce image

Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make Recipe#397862!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 lb asparagus spear (or one 10 oz. package frozen spears)
1/2-3/4 cup skim milk (or if not diabetic, whole milk)
2 teaspoons cornstarch
1 teaspoon Dijon mustard
1 dash white pepper (or black)
1 teaspoon grated parmesan cheese

Steps:

  • Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.
  • To make the sauce:.
  • In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.
  • Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!

Nutrition Facts : Calories 39.1, Fat 0.4, SaturatedFat 0.2, Cholesterol 1, Sodium 50.7, Carbohydrate 6.5, Fiber 1.8, Sugar 1.1, Protein 3.5

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