ASPARAGUS WITH MUSTARD SAUCE
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
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 ORANGE SAUCE
Special enough for company, this dish suggested by field editor Cathee Bethel of Lebanon, Oregon has the inspiring taste of spring. "The light, creamy orange sauce makes asparagus a treat for the whole family," she says.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine the yogurt, mayonnaise, orange juice, zest and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and zest if desired.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 45mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS WITH ORANGE SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
- Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.
SOLE PAUPIETTE WITH CRAB AND SMOKED SALMON MOUSSELINE
Steps:
- Preheat the oven to 400 degrees F.
- In a food processor, combine the crab, salmon, shallots, garlic, chives and carrots. Once they are combined, slowly add the eggs and cream. Puree for 20 to 30 seconds, then remove from the processor and refrigerate for 20 to 30 minutes. Roll the sole fillet starting at the tail end to create a 'roulade' and either pipe the mouselline with a pastry bag, or stuff it with a spoon. Season the sole with salt and freshly ground black pepper and place it in a baking dish or a saute pan. Pour white wine in the dish and place it in the oven for 10 to 12 minutes or until the internal temperature is about 120 degrees. Remove from the oven and serve with Dill Beurre Blanc.
- In a small saucepan, combine all ingredients except, dill fronds, 1/2 cup of wine, cream and butter. Bring them to a simmer and reduce by a 1/3. Slowly add the cream and reduce by 1/2. Strain the liquid through a fine strainer and into a small sauce pot. With a whisk, slowly add the cubed butter into the sauce over a low heat to incorporate the butter into the sauce. (if the sauce begins to thicken too much, add a small amount of wine to re-hydrate). Whisk all the butter into the sauce and adjust for seasoning. Add the reserved dill fronds.
ASPARAGUS MOUSSELINE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
- For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
- For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
- Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.
ASPARAGUS WITH MAPLE-MUSTARD SAUCE
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
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
ASPARAGUS WITH NO-COOK CREAMY MUSTARD SAUCE
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
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 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.
ASPARAGUS WITH MOUSSELINE SAUCE
Steps:
- Snap the ends off the asparagus. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
- Bring a big pot of water, with the salt and the sugar, to a boil. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus. Drain, and set aside.
- Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste. Pulse to combine. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
- Beat the egg white to stiff peaks. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline. Serve the hot asparagus with the mousseline on the side.
ASPARAGUS IN ORANGE SAUCE
Say good by to winter with the arrival of fresh asparagus brought to your table! When not in season, green beans may be substituted for the asparagus, or orange juice concentrate may be substituted for the fresh.
Provided by Bev I Am
Categories Vegetable
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
- Drain into a colander and immediately refresh under cold running water; drain and return to pot.
- Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
- Reduce until 1/4 cup remains.
- Whisk in the oil.
- Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
- Heat over low heat until the asparagus are hot.
- Serve warm.
More about "asparagus with orange mustard sauce and sauce mousseline recipes"
ASPARAGUS WITH MOUSSELINE SAUCE (ASPERGES SAUCE …
From sbs.com.au
ASPARAGUS WITH MOUSSELINE SAUCE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Servings 1Total Time 26 hrs 30 minsCategory Side-DishCalories 141 per serving
BEST ASPARAGUS WITH ORANGE SAUCE RECIPES | FOOD …
From foodnetwork.ca
3/5 (68)Category Citrus,Healthy,Side,Vegetables,VegetarianServings 4
ASPARAGUS WITH CREAMY MUSTARD SAUCE RECIPE | EPICURIOUS
From epicurious.com
ASPARAGUS WITH MUSTARD-DILL SAUCE - VEGKITCHEN
From vegkitchen.com
ASPARAGUS WITH DIJON CREAM SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ASPARAGUS WITH MOUSSELINE SAUCE RECIPE : SBS FOOD
From sbs.com.au
ROASTED ASPARAGUS WITH DIJON-LEMON SAUCE RECIPE | MYRECIPES
From myrecipes.com
ASPARAGUS WITH MOUSSELINE SAUCE (ASPERGES SAUCE MOUSSELINE) …
From eatyourbooks.com
ORANGE AND MUSTARD-MARINATED ASPARAGUS RECIPE - LOS ANGELES …
From latimes.com
ASPARAGUS WITH GARLIC MUSTARD SAUCE - RECIPE GIRL®
From recipegirl.com
GRILLED ASPARAGUS WITH TARRAGON MOUSSELINE SAUCE | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love