Mustard And Chive Butter Garnish With Asparagus Recipes

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 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.

BUTTER-BRAISED ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

MUSTARD AND CHIVE BUTTER GARNISH WITH ASPARAGUS

Steps:

• Fill a medium bowl with ice water, and set aside. Bring 5 cups water to boil in medium saucepan. Add 2 teaspoons kosher salt and asparagus. Cook until tender, 30 to 45 seconds. Using slotted spoon, transfer asparagus to ice water very briefly, remove, and dry on paper towels. Set aside.
• Combine butter, mustard, chives, pepper and a pinch of kosher salt in small bowl, and mix with fork until light and fluffy. Scrape butter onto 6-inch square of plastic wrap, roll tightly into log about 1 inch in diameter, and refrigerate until firm. Thirty minutes before serving, remove butter from refrigerator, slice into four medallions, cover lightly, and set aside.
• Warm blanched asparagus pieces briefly in hot water. Place hot torn toast in 4 small bowls. Drain asparagus, and sprinkle over toast or place in 4 cocktail glasses.
• To assemble, place 2 eggs on top of toast in bowls or in glasses (with toast on the side). Splash with Cognac. Drop butter medallions onto each portion, and serve.

BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER

Steps:

• Using fork, blend butter, mustard and lemon peel in small bowl. Mix in ­ cup chives. Season with salt and pepper.
• Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
• Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.

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.

MUSTARD AND CHIVE SAUCE

Steps:

• Melt the butter in a small pan and stir in the flour.
• Remove from the heat and stir in the mustard.
• Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
• Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
• This cooks the flour and thickens the sauce.
• Stir in the chives, adding a touch of soup stock or water if it seems too thick.
• Spoon over slices of ham.

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.

MUSTARD & VINEGAR BARBECUE SAUCE

Steps:

• Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes.
• Remove from heat.
• Stir in soy sauce and butter.
• May be used as a baste for barbecuing meat or as a table condiment when serving grilled pork, beef or chicken.