Asparagus Salad With Creamy Mustard Sauce Recipes

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ASPARAGUS WITH MUSTARD SAUCE



Asparagus with Mustard Sauce image

Here in Iowa, asparagus patches grow wild along the roads. My husband and I often go asparagus hunting on Saturday and Sunday mornings. A tangy mustard sauce complements the fresh asparagus in this easy recipe. -Nancy Hasbrouck Ida Grove, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed
3 tablespoons butter, cubed
Salt and pepper to taste
1 cup sour cream
1/4 cup Dijon mustard
2 tablespoons red wine vinegar
2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes

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.

Nutrition Facts :

ASPARAGUS WITH CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Simply Steamed Asparagus

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 DRESSING



Asparagus with Mustard Dressing image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound asparagus
Dressing
2 tablespoons dashi (recipe above)
4 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 tablespoon mustard
1 teaspoon grated lemon zest

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

CREAMY ASPARAGUS POTATO SALAD



Creamy Asparagus Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound asparagus (trimmed, peeled and cut into 1-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain. Add 1 pound quartered baby potatoes to the boiling water and cook until tender, 8 to 10 minutes, then drain. Whisk 1/2 cup creme fraiche, 1/4 cup each chopped chervil and chives and 2 tablespoons each olive oil, white wine vinegar and chopped dill in a large bowl. Add the asparagus and potatoes; season with salt and pepper and toss. Refrigerate.

CREAMY MUSTARD VINAIGRETTE FOR ASPARAGUS



Creamy Mustard Vinaigrette for Asparagus image

Categories     Condiment/Spread     Milk/Cream     Blender     Food Processor     Mustard     No-Cook     Quick & Easy     Vinegar     Lemon     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

3 tablespoons heavy cream
1/4 cup white-wine vinegar
1 tablespoon Dijon-style mustard or to taste
1 tablespoon minced shallot
a pinch of sugar
2 teaspoons fresh lemon juice, or to taste
3/4 cup olive oil

Steps:

  • In a blender or food processor blend the cream, the vinegar, the mustard, the shallot, the sugar, and the lemon juice until the mixture is combined well, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add salt and pepper to taste and serve the vinaigrette over asparagus.

ASPARAGUS WITH HONEY MUSTARD



Asparagus with Honey Mustard image

It's amazing what a simple stir-together sauce can do to awaken the flavor of vegetables!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

2 pounds asparagus
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon plus 1 teaspoon olive or vegetable oil

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.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

ROASTED ASPARAGUS & MUSHROOM SALAD WITH CREAMY MUSTARD DRESS



Roasted Asparagus & Mushroom Salad With Creamy Mustard Dress image

This is a light and healthy salad that is perfect as a side salad, but also is elegant for a dinner party. But add some grilled chicken and it can become a main dish. Take advantage of fresh summer produce. You could always add fresh tomatoes or other favorites if you like.

Provided by SarasotaCook

Categories     Salad Dressings

Time 15m

Yield 4 Servings, more (4-6) if served family style, 4 serving(s)

Number Of Ingredients 14

1 lb asparagus, cut in 1 1/2-inch pieces on an angle
2 cups cremini mushrooms (cut in half or quarters depending on the size more of less to taste)
1 small onion, cut in quarters and thin sliced
6 cups bibb lettuce (1 1/2 cups per person)
1 tablespoon olive oil
1/2 teaspoon italian seasoning
salt
pepper
6 tablespoons plain yogurt
2 teaspoons stone ground mustard (dijon will work, but nearly as good)
2 tablespoons parmesan cheese, grated
1 -2 teaspoon milk (used to thin out the dressing, use as much as you like)
salt, to taste (go easy, the cheese is salty)
pepper, to taste

Steps:

  • Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
  • Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done.
  • Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.

Nutrition Facts : Calories 100.1, Fat 5.4, SaturatedFat 1.5, Cholesterol 5.4, Sodium 98, Carbohydrate 9.7, Fiber 3.5, Sugar 4.2, Protein 5.9

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

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

LITTLE GEMS, ASPARAGUS, AND PEAS WITH CREAMY MUSTARD VINAIGRETTE



Little Gems, Asparagus, and Peas with Creamy Mustard Vinaigrette image

This pretty composed salad is oh so very spring. It's a tumble of asparagus, peas, and Little Gem lettuces, which have the crunch of romaine but small enough leaves that you can serve them whole. The make-ahead tangy mustard vinaigrette has a surprise ingredient: nigella seeds. They provide a delicate allium note-like scallions, only subtler.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 10

1 small bunch asparagus (12 ounces), cut into 1-inch pieces (2 cups)
Kosher salt and freshly ground pepper
1 cup shelled fresh or unthawed frozen peas
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons nigella seeds
3 tablespoons extra-virgin olive oil
4 heads Little Gem lettuces, leaves separated

Steps:

  • Prepare an ice bath. Cook asparagus in a small pot of generously salted boiling water 1 minute. Add peas; cook 15 seconds more. Drain vegetables and transfer to ice bath until cold. Drain and pat dry.
  • In a jar with a resealable lid, combine cream, lemon juice, vinegar, mustard, nigella seeds, and oil; generously season with salt and pepper. Seal lid and shake vigorously until thick and creamy. Toss asparagus and peas with enough dressing to lightly coat.
  • Toss lettuce leaves with more dressing to lightly coat and arrange on a platter in a single layer. Top leaves evenly with asparagus mixture, and serve with remaining dressing alongside.

ASPARAGUS WITH MUSTARD SEED DRESSING



Asparagus With Mustard Seed Dressing image

I think this is based on a Cooking Light recipe, but I can't remember! A very easy side dish for a dinner party or brunch! Note: DH and I both really like this dish, so the serving size is big! Update 12/31/2011: I finally found the original recipe from Cooking Light. The original sauce was: 2 tablespoons Dijon mustard, 2 tablespoons lemon juice, 1/4 teaspoon salt, 1 tablespoon mustard seeds

Provided by Dwynnie

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 lb asparagus, ends trimmed
1 tablespoon whole mustard seeds
2 tablespoons lemon juice
3 tablespoons white vinegar
3 tablespoons country Dijon mustard

Steps:

  • Mix lemon juice, vinegar, and country dijon mustard in a small bowl.
  • Boil the asparagus until just done in a large wide saucepan.
  • Drain asparagus and remove to serving plate.
  • Toast mustard seeds over medium-high heat for 3 minutes, being careful not to burn them.
  • Pour the dijon mustard mixture into the pan and mix well.
  • Put the asparagus back into the pan and toss to coat.
  • Remove the asparagus to the serving plate and top with the extra sauce.

Nutrition Facts : Calories 89.1, Fat 2.6, SaturatedFat 0.2, Sodium 288.8, Carbohydrate 12.7, Fiber 5.7, Sugar 3.8, Protein 7.3

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING



Asparagus Salad with Soy-Mustard Dressing image

There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them. With either, you must first break off the woody bottoms (magically, they snap off in pretty much the right place every time), a quick but necessary chore. But it is always worth peeling thick asparagus, from stem to the bottom of the flower bud. The best way to do this is with a vegetable peeler. Lay each spear on a flat surface and give it a few quick strokes. The difference between peeled and unpeeled thick spears is substantial. When they are peeled, they can be cooked for considerably less time, leaving them bright green and perfectly crisp-tender, rather than a soggy mess. They're done when you can easily insert a skewer or a thin-bladed knife into the thickest part of the stalk. (If you don't peel them, the soggy mess is just about the only way to get the skin tender.)

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound thick asparagus, trimmed and peeled
1 tablespoon Dijon mustard
2 egg yolks, preferably organic
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
Extra virgin olive oil as necessary

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.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 267 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS WITH MAPLE-MUSTARD SAUCE



Asparagus with Maple-Mustard Sauce image

With just four ingredients, this special side is done in 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 8

Number Of Ingredients 4

2 lb asparagus
2 tablespoons real maple syrup or maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil

Steps:

  • Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
  • In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 4 g, TransFat 0 g

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 13

2 cups water
2 pounds fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
1 teaspoon dill weed
1 cup sour cream

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.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

WARM ASPARAGUS SALAD WITH TOMATOES



Warm Asparagus Salad with Tomatoes image

You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.

Provided by backfee

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, or more as needed
1 clove garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
1 squeeze lemon juice, or to taste
1 (10 ounce) basket cherry tomatoes, halved
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon salt
4 tablespoons extra-virgin olive oil

Steps:

  • Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
  • Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g

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From foodandwine.com


ASPARAGUS WITH MUSTARD-DILL SAUCE - VEGKITCHEN
2013-05-05 Instructions. Bring 1 quart water to a boil in a medium saucepan. Blanch the asparagus for about 15 seconds. Drain and run it under cold water for 1 minute. To make the sauce, heat the oil in a small saucepan. Add the garlic and cook on low heat for 1 to 2 minutes. Remove from the heat, add the lemon juice, optional dill, mustard, salt, and ...
From vegkitchen.com


ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING - THE MOM 100
2018-04-18 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 ...
From themom100.com


ROASTED ASPARAGUS AND RADISHES WITH MUSTARD VINAIGRETTE
2021-05-05 Roast in the oven for 15 minutes. Remove the asparagus from the pan and keep warm. Continue roasting radishes for 5 minutes longer. Meanwhile, make vinaigrette by mixing mustard with vinegar in a medium bowl. Slowly pour in olive oil in a thin steady stream while whisking the entire time until the mixture is emulsified.
From vikalinka.com


ASPARAGUS WITH MUSTARD SAUCE RECIPE | MYRECIPES
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 6 to 8 minutes or until crisp-tender. Transfer asparagus to a serving dish. Set aside, and keep warm.
From myrecipes.com


ASPARAGUS ON TOAST WITH CREAMY MAPLE MUSTARD SAUCE
2019-04-12 Place the prepared asparagus in a large skillet and cover with water. Bring the waster to boil, then turn the heat down and cook for about 3-5 minutes until the asparagus is tender crips. Meanwhile, place the soy yogurt in a saucepan. Add the vegetable bouillon and stir to mix. Add the mustard, nutritional yeast and maple syrup and mix well.
From vegalicious.recipes


ASPARAGUS WITH GARLIC MUSTARD SAUCE - RECIPE GIRL®
2021-11-07 Bring to a full boil. Cook over medium-heat until asparagus are crispy tender (3 to 5 min.) Drain; return to skillet. Add the remaining ingredients to the skillet, pushing the asparagus to the side just until the butter has melted. Cook over medium heat, stirring occasionally, until heated through and the mushrooms have softened (3 to 4 minutes).
From recipegirl.com


ASPARAGUS TOPPED WITH CREAMY TARRAGON SAUCE RECIPE | EATINGWELL
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, cover and steam until tender-crisp, about 4 minutes. Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl. Drizzle the sauce over the asparagus. Serve warm or cold.
From eatingwell.com


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