Dhs Sauce That Won Me Over To Asparagus Recipes

ASPARAGUS WITH CREAMY DILL SAUCE

Steps:

• In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

ASPARAGUS WITH SALSA VERDE

Steps:

• Trim the asparagus by snapping off the woody, tough ends, and peel thick asparagus. It will look and taste better. Bring a quart or two of water to a boil in a wide pan, generously salt to taste.
• FOR THE PICKLED RED ONION: While the water is coming to a boil, pickle the red onion and make the sauce. To make the pickled red onion, peel a whole, small red onion, then slice it thinly into rounds. Separate the rounds and put them in a bowl, then cover with a white wine or rice wine vinegar and a few pinches salt. Toss them with your finger so that they are all coated, then refrigerate until you need them. It takes only about 10 to 15 minutes for the color to blossom.
• FOR THE ORANGE ZEST: Bring a small saucepan of water to a boil. Zest a few strips of orange peel in wide bands. Julienne the bands into thin strips and blanch in boiling water for 10 to 15 seconds. Drain and chop half of the orange rinds into a fine dice. Set aside.
• Add the trimmed, peeled (if necessary) asparagus to the wide pan of salted boiling water, and cook until it is tender and bright green, about 5 minutes for thin asparagus, 7 to 8 minutes if it is thick. Set the cooked asparagus on a towel to drain briefly.
• FOR THE SAUCE: Meanwhile, combine the chopped parsley and capers in a bowl. Mince half the slivered orange zest and add it to the bowl along with half of the pickled onion, minced. Stir in the mustard, orange juice, vinegar, and olive oil. Season with salt and pepper.
• TO FINISH: Drain the asparagus. Lay the asparagus on a platter. Ladle the sauce over the stems and garnish with the remaining slivers of orange peel and pickled onion.Suggestions: You can vary the taste by using aromatic sesame or peanut oils in place of the olive oil. Both flavors go well with asparagus and also harmonize with orange. Keep the parsley or use cilantro instead if you're wild for that herb. Other spring herbs to consider including are tarragon, lovage, chives and chervil and all are excellent with asparagus.

FRESH ASPARAGUS IN SOUR CREAM

Steps:

• Cook asparagus spears in boiling water for about 5 minutes, or until fork tender but not mushy (bigger stalks may take longer); drain well.
• Combine remaining ingredients, except bread crumbs.
• Combine sauce with asparagus and spread into a baking dish.
• Sprinkle bread crumbs over the top- enough to thoroughly dust the surface.
• Bake, uncovered, in a preheated 400F oven about 15 minutes or until cooked through.

ASPARAGUS WITH ORANGE SAUCE

Steps:

• First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
• Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

ASPARAGUS SAUCE - 2 WAYS

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.

ASPARAGUS WITH DIPPING SAUCES

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 chili 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.

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.

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE

Steps:

• Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
• Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
• Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
• Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

ASPARAGUS WITH GOAT CHEESE SAUCE

Steps:

• Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes.
• Combine remaining ingredients, pour over asparagus.

ASPARAGUS SAUCE

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.

CECILY'S AMISH ASPARAGUS IN A BACON-CHEESE SAUCE

Steps:

• Melt the butter in a saucepan and then add flour stir and cook until smooth and bubbly.
• carefully whisk in milk.
• cook, whisking constantly until sauce is thickened.
• stir in salt and cheese until cheese is melted.
• then A couple spoonfuls of bacon drippings.
• cook asparagus in salted wateruntil crisp tender, 3-4 minutes.
• drain and add cheese sauce
• top with bacon.

DH'S SAUCE THAT WON ME OVER TO ASPARAGUS

Steps:

• Mix it all up!
• Alter amounts of ingredients to personal taste.
• Dip your lightly steamed (crisp is key) asparagus.
• Grind up leftovers for your baby (mine loves this veggie with or without sauce!).