Creamy Lemon Asparagus Sauce Recipes

ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING

Steps:

• Preheat the oven to 400°F. Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a baking pan. Don't worry if the stalks overlap a bit. Drizzle the tablespoon of olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt and pepper, toss again, and spread out in the pan.
• Roast the asparagus for 10 to 14 minutes, until just tender and slightly browned. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they're still a little firmer than you would like.
• Meanwhile, in a small bowl, whisk together the lemon juice, zest, crème fraiche, and Sriracha until smooth. Slowly pour in the ⅓ cup olive oil, whisking all the while until the dressing is thick, then season with salt and pepper.
• Let the asparagus cool slightly, and while still warm drizzle over some of the lemon sauce. Serve right away with the rest of the sauce passed on the side if desired.

PASTA WITH ASPARAGUS AND LEMON SAUCE

Steps:

• Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
• Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
• Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

ASPARAGUS WITH CREAM SAUCE

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

ASPARAGUS WITH LEMON SAUCE

Steps:

• Place asparagus and water chestnuts in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 6-8 minutes or until asparagus is crisp-tender; drain and keep warm. , In a small microwave-safe bowl, combine the cream cheese, water, milk and lemon zest. Cover and microwave on high for 1 to 1-1/2 minutes or until heated through, stirring occasionally. Pour over asparagus mixture; sprinkle with almonds.

ASPARAGUS WITH CREAMY LEMON SAUCE

Steps:

• Boil the asparagus, covered, until emerald green and slightly tender. Drain, and let sit in colander until cool. Juice the lemon, and combine with mayonnaise. You can add more lemon juice or mayonnaise, depending on the taste/consistency you desire. Stir with a wire whisk until smooth. Arrange asparagus on platter, drizzle sauce on top. Force egg through colander and sprinkle on top. Chill, or serve immediately.

ASPARAGUS IN LEMON BUTTER SAUCE

Steps:

• Fill large skillet with a 1/4 inch of water, chop the ends off of the aspargus and add into the skillet. Cover, and put on medium heat.
• Meanwhile, melt the butter in a small saucepan. add lemon juice and stir until well mixed. Remove from heat.
• When the asparagus is tender, remove from heat and drain off the water. Server with the lemon butter sauce.

ASPARAGUS WITH CREAMY DILL SAUCE

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.

FETTUCCINE WITH ASPARAGUS IN LEMON CREAM SAUCE

Steps:

• Cook fettuccine until al dente in a large pot of boiling water.
• Meanwhile, heat the oil in a large skillet over medium heat.
• Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
• Pour in about 2 tablespoons of water and cover the pan.
• Cook until the asparagus are just tender, about 5 minutes.
• Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
• Pour over the asparagus and bring to a boil.
• Drain the fettuccine and return to the pot.
• Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
• Serve immediately.

ASPARAGUS WITH PARMESAN LEMON SAUCE

Steps:

• Wash Asparagus under running water to remove any residue.
• Cut half inch off the bottom of each asparagus stalk.
• Bring One quart salted water to a rapid, rolling boil.
• While water is coming to boil, melt butter in medim size bowl in microwave.
• Drop Asparagus in boiling water.
• Watch close, boil Asparagus only about 3-5 minutes.
• Asparagus will become a very vibrant green.
• Pull Asparagus out of water and place in bowl containing butter.
• Season with salt, lemon pepper, and sprinkle with couple tablespoons of cheese.
• Toss to coat the asparagus with butter and seasonings.
• Plate asparagus, or place in serving bowl and top with remaining parmesan cheese (or to taste or visual appeal).