Asparagus Sauce 2 Ways Recipes

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ASPARAGUS SAUCE



Asparagus Sauce image

A simple and really quick recipe for asparagus sauce that can be made when you have asparagus or asparagus tips left over from another dish you are cooking. This sauce is great hot or cold and can be easily frozen. I found it on the English website on which I found my Asparagus and Almond soup recipe, with that recipe. ALL the quantities listed in the ingredients are approximations: it all depends on how much asparagus you are dealing with. So there is one absolutely unlisted ingredient: your culinary discretion! I've added the garlic, but this could easily be omitted. I've posted this for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 7

1 cup asparagus, leftover
1/2 onions, finely chopped or 1 onion, finely chopped, depending on how much asparagus you have
2 garlic cloves, finely chopped
salt, to taste
fresh ground black pepper, to taste
1 pinch mace
1 cup single cream (or more) or 1 cup double cream (or more)

Steps:

  • Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until the mixture has a sauce like consistency.
  • This sauce can then be heated and served with pasta, salmon, or chicken.

Nutrition Facts : Calories 270.8, Fat 23.5, SaturatedFat 14.5, Cholesterol 79.2, Sodium 62.1, Carbohydrate 12, Fiber 2.3, Sugar 2.5, Protein 5.9

ASPARAGUS SAUCE - 2 WAYS



Asparagus Sauce - 2 Ways image

My source for this recipe is "From The Recipe Files of the C.I.A. (Culinary Institute of America) Cookbook". I rarely enter part of a recipe, but this 1 was for an asparagus sauce to compliment cheese omelets. The omelet part of the recipe was routine & the asparagus sauce so appealing that I opted to enter the sauce & leave you to your own omelet choices. I entered the sauce recipe as written, but frankly feel I need to comment. Few of us who love asparagus would dispute the use of fresh asparagus is much-preferred, if available & a part of an entree or side-dish. Fresh asparagus is hard to find here in Iceland & very expensive. In a pureed sauce, I think the canned variety would be just as good, it certainly simplifies the prep & it substantially reduces cooking time. It is a no-brainer for me, but it may be another choice for you.

Provided by twissis

Categories     Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

12 -18 asparagus spears
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
salt (to taste)
ground black pepper (to taste)

Steps:

  • Snap off asparagus tips. Trim & discard the bottom inch of ea asparagus stalk. Peel the stalks, cut into 2-in pieces & set aside.
  • Heat butter in a 2 qt saucepan over med heat. Add flour & stir well w/a wooden spoon. Reduce heat to low & cook (stirring often) for about 5 min or till roux has a nutty aromoa, but do not let it brown.
  • Whisk in the broth, stirring to make a smooth sauce. Add asparagus stalks, bring to a gentle simmer & cook for 30 minutes.
  • Puree using a blender, immersion blender or food proc. Keep warm till ready to use.
  • Cook asparagus tips in salted boiling water for 3-5 min or till barely tender. Drain at once, rinse w/cold water to stop cooking process & set aside.
  • Just b4 using sauce as desired, add asparagus tips & warm for 3 minutes.
  • NOTE #1: If using canned asparagus, drain & reserve liquid. When the roux is ready for addition of the broth, combine the reserved asparagus liquid w/broth to a total volume of 2 cups & add to roux, using additional broth as needed to get desired consistency. This method will concentrate the asparagus flavor. If using it + the broth, you will not need added salt.
  • Note #2: Without the fresh asparagus tips, you will not have the visual & textural elements of using fresh asparagus, but the sauce will be rich & flavorful. I favor adding baby shrimp or crisp bacon pieces to get visual & textural elements.
  • To Serve: Use sauce to top cheese omelets, cheese grits, a cheese souffle, cheese quesadillas, a baked potato, etc.

Nutrition Facts : Calories 62.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 259.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.6, Protein 2.6

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 CHEESE SOUP FOR TWO



Asparagus Cheese Soup for Two image

Although I came from a large family, I had to adjust to cooking for two during the years I had a roommate. This soup is a springtime favorite.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 cups water, divided
1 teaspoon chicken bouillon granules
1/4 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
3/4 pound fresh asparagus spears, trimmed
4 slices process American cheese, cut up
1 bacon strip, cooked and crumbled

Steps:

  • In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly., Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.

Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1234mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE



Baked Asparagus with Balsamic Butter Sauce image

This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

Provided by CAE

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
  • Bake asparagus 12 minutes in the preheated oven, or until tender.
  • Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g

ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE



Roasted Asparagus with Parmesan Cream Sauce image

This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.

Provided by France C

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 pinch lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
  • Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
  • Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
  • Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
  • Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g

ASPARAGUS WITH DIPPING SAUCES



Asparagus with dipping sauces image

An elegant spring dish perfect for a relaxed dinner party - simply let your guests pick and dip

Provided by Good Food team

Categories     Canapes, Dinner

Time 50m

Number Of Ingredients 12

24 asparagus spears, trimmed
juice 1 lemon
85g butter , cut into small chunks
25g parmesan (or vegetarian alternative), finely grated
½ red chilli
1 tsp brown sugar
juice 1 lime
1 tbsp soy sauce
2 tbsp sesame oil
2 garlic cloves , crushed
5 tbsp good-quality mayonnaise
1 tbsp olive oil

Steps:

  • To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
  • To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
  • For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
  • Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.

Nutrition Facts : Calories 431 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.42 milligram of sodium

MUSHROOMS AND ASPARAGUS SAUCE WITH TOASTED PIGNOLI



Mushrooms and Asparagus Sauce With Toasted Pignoli image

Make and share this Mushrooms and Asparagus Sauce With Toasted Pignoli recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus, trimmed and cut into 1-inch diagonals
4 tablespoons butter
2 cups chopped trimmed mushrooms
1/4 cup chopped onion
1 garlic clove, crushed
3/4 cup heavy cream
2 teaspoons pine nuts, stirred in a hot skillet until toasted (about 1 minute)
2 tablespoons grated parmesan cheese
hot cooked fettuccine

Steps:

  • Cook asparagus in a steaming rack set over simmer water, covered, until crisp-tender, about 5-7 minutes; set aside.
  • In a large skillet; melt butter; add in mushrooms and onion; stir/saute until tender and moisture has cooked off, about 5 minutes.
  • Add in garlic, saute 1 minute.
  • Stir in heavy cream; heat to boiling; add in asparagus; taste and adjust seasoning with salt and pepper, if desired.
  • Toss hot pasta with sauce, pine nuts, and parmesan cheese.

Nutrition Facts : Calories 314, Fat 30.1, SaturatedFat 18.2, Cholesterol 93.9, Sodium 155.1, Carbohydrate 8.6, Fiber 2.8, Sugar 2.6, Protein 6.1

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.

ASPARAGUS WITH SAUCE ALSACIENNE



Asparagus With Sauce Alsacienne image

Provided by Julia Reed

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus
2 large eggs
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 tablespoon red-wine vinegar
1 cup vegetable oil
1 1/2 tablespoons finely chopped shallots
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh basil or tarragon

Steps:

  • Trim the ends off the asparagus and place in a pot of boiling salted water. Bring the water to a second boil, reduce the heat and boil slowly, uncovered, for 2 to 5 minutes, until the spears bend a little but are not limp. Drain and rinse them under cold running water until cool. Spread the cooked spears in a single layer on paper towels so they will finish cooling quickly.
  • Place the eggs on a spoon and lower into a small saucepan of boiling water. Boil the eggs for 3 minutes (3 1/2 if they are chilled). Rinse under cold running water until cool enough to handle. Hit each egg with a knife at ''the equator'' and pull the halves apart. With a spoon, pull out the yolks into a medium-size bowl. Set aside the whites, in their shells, to finish cooking.
  • Whisk the yolks until they are thick and sticky. Whisk in the mustard, salt and vinegar. Add the oil, whisking by hand or with an electric mixer, drop by drop at first and then in a steady stream. When all the oil is incorporated, stir in the shallots, parsley and basil or tarragon and taste for salt. Sieve or finely chop the egg whites and fold them in, if desired. If sauce is too thick for dipping, thin with a little vinegar.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 51 grams, Carbohydrate 6 grams, Fat 59 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 372 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS DUTCH STYLE



Asparagus Dutch Style image

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds asparagus, trimmed
6 tablespoons butter, or more
4 eggs
Salt and pepper
8 thin slices dry-cured ham, like prosciutto
12 or 16 paper-thin slices Parmigiano-Reggiano

Steps:

  • Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.
  • Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium. When butter in skillet melts, crack eggs into it. Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.
  • Drain asparagus and divide among 4 plates. Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.
  • Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese. Serve.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 48 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 29 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 1 gram

ASPARAGUS WITH FRESH BASIL SAUCE



Asparagus with Fresh Basil Sauce image

Add zip to your appetizer platter with an easy asparagus dip that doubles as a flavorful sandwich spread. - Janie Colle, Hutchinson, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 8

3/4 cup reduced-fat mayonnaise
2 tablespoons prepared pesto
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh basil
1 teaspoon lemon juice
1 garlic clove, minced
12 cups water
1-1/2 pounds fresh asparagus, trimmed

Steps:

  • In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving., In a Dutch oven, bring water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.

Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ASPARAGUS WITH LEMON-HERB SAUCE



Asparagus with Lemon-Herb Sauce image

Categories     Herb     Onion     Appetizer     Side     Sauté     Lemon     Asparagus     Spring     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

3 cups canned low-salt chicken broth
1 1/2 pounds thin asparagus spears, trimmed
2 tablespoons olive oil (preferably extra-virgin)
1 1/4 cups chopped green onions
1/3 cup minced shallots
1 teaspoon sugar
1 tablespoon minced garlic
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon peel
1/2 cup diced seeded red bell peppers

Steps:

  • Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
  • Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
  • Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

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From whereismyspoon.co


ASPARAGUS SAUCE RECIPE | GOOD FOOD
Method. In a saucepan, heat the olive oil, add the shallots and cook until soft. Roughly chop the asparagus and add to the saucepan. Cook for about 3 minutes. Pour in the stock, bring to the boil, then turn the heat down and simmer until the asparagus is well and truly tender (about 15 minutes). Pour the mixture into a blender and puree, then ...
From goodfood.com.au


HOW TO COOK ASPARAGUS | VEGETABLES RECIPES - JAMIE OLIVER
Put 500g of washed asparagus (woody ends snapped off) into a colander and place over the pan of boiling water. Cover with a lid or tin foil and cook for 3 to 4 minutes, or until just tender. Meanwhile, put a large frying pan on a high heat. Add a lug of olive oil and the sliced bacon. Once the bacon is crispy, add the rosemary leaves and cook ...
From jamieoliver.com


10 BEST ASPARAGUS SAUCE WITH SALMON RECIPES | YUMMLY
The Best Asparagus Sauce With Salmon Recipes on Yummly | Greek Yogurt Alfredo Sauce, Wild Vegan Mushroom Sauce, Easy Hollandaise Sauce
From yummly.com


14 EASY ASPARAGUS RECIPES - HOW TO COOK ASPARAGUS
2018-03-20 From soups to pastas, there are so many ways to put your green stems to good use. View Gallery 14 Photos Brian Woodcock. 1 of 14. Asparagus, Snap Pea, and Radish Salad Asparagus and creamy feta cheese pair up for a light, refreshing spring salad. Get the recipe. Con Poulos. 2 of 14. Ravioli with Sautéed Asparagus and Walnuts Amp up packaged pasta …
From countryliving.com


HOW TO COOK ASPARAGUS: 8 DIFFERENT METHODS TO TRY - TODAY
2018-07-10 Toss the asparagus six times to sear them evenly. Add 2 tablespoons of water and toss the veggies six more times until the water evaporates. Season with salt and pepper and serve right away. 6 ...
From today.com


EASY QUICHE RECIPE WITH ASPARAGUS, MUSHROOMS AND CHEDDAR
2019-11-19 Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first. Layer the asparagus, mushrooms, and cheese in the pie crust. Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute.
From thekittchen.com


PAN-ROASTED ASPARAGUS IN ASPARAGUS SAUCE RECIPE - FOOD & WINE
Strain the asparagus juice through a sieve into a medium bowl. Advertisement. Step 2. In a large skillet, heat the oil. Add the peeled asparagus and season with …
From foodandwine.com


CREAMY CHICKEN AND ASPARAGUS PASTA DINNER FOR TWO - BAKING …
2017-05-31 In the last 3 to 5 minutes of cooking time, add asparagus to the water. Drain and set aside. While your pasta cooks, in a medium saucepan, over medium heat, melt butter. Add half and half, garlic powder, salt, pepper, and cayenne. Bring to a simmer and cook for 5 to 8 minutes, until sauce is reduced and slightly thickened.
From bakingmischief.com


10 BEST ASPARAGUS SAUCE WITH SALMON RECIPES | YUMMLY
The Best Asparagus Sauce With Salmon Recipes on Yummly | Hot Chili Blistered Asparagus With Sriracha Aioli, Asparagus Pesto, Greek Yogurt Alfredo Sauce
From yummly.com


ROASTED ASPARAGUS WITH HOLLANDAISE - FOODIECRUSH.COM
Roast the asparagus for 8-10 minutes (depending on thickness of spears) until tender. While the asparagus is cooking, make the hollandaise. Melt the butter in a small pan on the stove over low heat or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds. Set aside.
From foodiecrush.com


20 BEST HALIBUT RECIPES TO REKINDLE YOUR LOVE FOR FISH ON KETO
Here are 20 of the best keto-friendly halibut recipes Gordon Ramsay would approve of: 1. Baked Halibut Recipes with Asparagus. Topping off our list is this simple yet heavenly halibut recipe. This baked halibut recipe on Julia’s Album is healthy, flavorful, and perfect for a keto diet.
From greenandketo.com


TAGLIATELLE WITH ASPARAGUS SAUCE - THERESCIPES.INFO
Egg Tagliatelle with Saffron, Asparagus & Hot Sausage trend www.rachaelraymag.com. Add the asparagus and cook, stirring often, until lightly browned, 2 to 3 minutes. Add the shallots, thyme, garlic and lemon zest; season with salt and pepper. Cook, stirring often, until the shallots soften, 1 or 2 minutes more.
From therecipes.info


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