Asparagus Mustard Mimosa Recipes

ASPARAGUS WITH MUSTARD HOLLANDAISE

Steps:

• Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.

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 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.

ASPARAGUS WITH HONEY MUSTARD

Steps:

• Snap off tough ends of asparagus spears.
• Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.
• Shake remaining ingredients in tightly covered container. Drizzle over asparagus.

ASPARAGUS MIMOSA

Steps:

• Prepare a bowl of ice and cold water.
• Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.
• Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.
• Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.

ASPARAGUS WITH MUSTARD DRESSING

Steps:

• Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.
• In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind

ASPARAGUS MIMOSA

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 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.

ASPARAGUS WITH MUSTARD VINAIGRETTE

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes; drain. When cool enough to handle; pat dry. Thread several spears onto two parallel metal or soaked wooden skewers. Repeat with remaining asparagus. , Grill, uncovered, over medium heat for 2 minutes on each side or until crisp-tender. , For vinaigrette, combine the remaining ingredients in a small bowl. Remove asparagus from skewers; drizzle with vinaigrette.

ASPARAGUS MIMOSA

Steps:

• Fill a large pan with water, season with salt and bring to a boil. Fill a large bowl with ice water. Drop the asparagus in the boiling water and cook until just tender, about 4 minutes, then lift out the spears and plunge them in the ice water. Once cool, dry the asparagus on tea towels.
• Boil water again and drop in the egg. Cook for 9 minutes, then let it cool before peeling it.
• Arrange the asparagus on a platter. Sprinkle on the olive oil, and squeeze over a little lemon juice. Place the egg in a sieve and use the back of a spoon to mash it through the sieve and over the asparagus. (Hence the name -- the fluffy yellow-and-white sieved egg resembles mimosa flowers.) Finish the dish with a coarse grind of pepper and a dash of salt.

ASPARAGUS MIMOSA

Steps:

• Trim asparagus ends. Steam asparagus for 5 minutes. Drain and plunge in iced water to stop cooking and keep green color. Drain on paper towels.
• Whisk together chives, tarragon, basil, shallots, salt, pepper and vinegar. While whisking pour olive oil in slowly. Mix until smooth. Chill for at least an hour for flavors to blend.
• Lay cooled asparagus on a round serving platter in a spiral fashion. Drizzle vinaigrette evenly over asparagus.
• Mix parsley and eggs, sprinkle over the center of asparagus spears. Chill before serving.

ASPARAGUS MUSTARD MIMOSA

Steps:

• Bring a large saucepan of water to a boil and generously salt it. Add the asparagus and cook until bright green and crisp-tender, about 3 minutes. Drain, rinse under cold water until cool, and drain again.
• Meanwhile, in a small bowl, whisk the vinegar, mustard, sugar, and a pinch each of salt and pepper until the sugar dissolves. Whisk in the oil until smooth. Drizzle over the asparagus, then grate the eggs with a zester on the fine holes of a box grater over the asparagus.