Asparagus Mamooshka Recipes

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ASPARAGUS WITH MUSTARD VINAIGRETTE

Asparagus With Mustard Vinaigrette image

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

Provided by David Tanis

Categories quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS MIMOSA

Asparagus Mimosa image

Hard-cooked eggs aren't just for decorating. Here's another seasonal way to enjoy them: in asparagus mimosa, a classic dish named for the pretty yellow-and-white flower. Press a peeled hard-cooked egg through a fine, stainless steel sieve to create the bright and fluffy garnish.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 7

Ingredients

1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 large hard-cooked egg
2 pounds steamed asparagus

Steps:

Whisk together vinegar, mustard, salt, and pepper. Slowly whisk in olive oil. Push egg through a fine sieve. Spoon vinaigrette over asparagus, and top with grated egg.

ASPARAGUS MAMOOSHKA

Asparagus Mamooshka image

Make and share this Asparagus Mamooshka recipe from Food.com.

Provided by Millereg

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb asparagus spear
2 ounces unsalted butter
4 ounces fresh white breadcrumbs
1 tablespoon fresh parsley, finely chopped
1 hard egg yolk, mashed
salt and pepper, to taste
melted butter, to serve

Steps:

Trim the asparagus spears to the same length, leaving about 3 inches before the green part begins.
Lay them on a piece of folded foil wide enough to support the spears during cooking and long enough to extend at each end to form'lifters'.
Pierce the centre of the foil strip.
Place the asparagus on the foil in a wide shallow pan and pour over lightly salted water just to cover.
Bring to the boil then cook gently for about 25 minutes, depending on the thickness of the spears, or until tender but not broken.
Meanwhile, melt the butter in a frying pan, add the breadcrumbs and toss over a moderate heat until golden brown.
Remove from the heat and stir in the parsley and egg yolk.
Season to taste and keep hot.

Nutrition Facts : Calories 216.1, Fat 13.8, SaturatedFat 8, Cholesterol 82.9, Sodium 213.1, Carbohydrate 19.2, Fiber 3, Sugar 2.7, Protein 5.7

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