Asparagus With Tangy Smoky Dressing Recipes

GRILLED ASPARAGUS IN A CREAMY BALSAMIC MUSHROOM SAUCE

Steps:

• Heat the oil in a pan over medium heat-high, add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10-15 minutes.
• Add the garlic, thyme and flour and cook for a minute.
• Add the broth and deglaze the pan.
• Add the vinegar and cream, bring to a boil, reduce the heat and simmer until it thickens, about 2 minutes, before mixing in the cheese removing from the heat.
• Season with salt and pepper to taste.
• Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
• Serve topped with the creamy balsamic mushroom sauce and enjoy!

ROASTED ASPARAGUS WITH SMOKY GOUDA CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place asparagus on a large baking sheet in one layer and season with salt. Drizzle with olive oil and toss to coat.
• Bake in the preheated oven until soft, about 10 minutes.
• Meanwhile, for the cheese sauce melt butter in a saucepan over medium heat. Add flour and whisk until smooth and golden, about 2 minutes. Add half and half, mustard powder, and paprika; whisk for an additional 2 minutes. Add smoked Gouda cheese and whisk until cheese is melted and sauce is thickened, about 5 minutes.
• Transfer asparagus to a serving tray and spoon cheese sauce on top.

ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS

Steps:

• Preheat oven to 375°F.
• Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
• Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears. Drain and immediately rinse with cold water (or, better still, plunge into ice water). Drain again and set aside. (You can wrap asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)
• Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing. Toss with asparagus and serve.

SIMPLE SMOKED ASPARAGUS

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Place asparagus inside a disposable foil pan. Drizzle oil, salt, and pepper over the top. Toss to coat.
• Place the pan on the smoker rack and smoke for 30 minutes.

ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING

Steps:

• To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
• Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
• To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
• Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.