ASPARAGUS WITH HONEY MUSTARD
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
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
GRILLED ASPARAGUS WITH HONEY MUSTARD DRESSING
This easy dish makes a great side for a quick lunch or dinner and is elegant enough to serve for a special occasion.
Provided by Sara Foster
Categories Cookstr Recipes
Number Of Ingredients 9
Steps:
- Prepare a hot fire in a gas or charcoal grill or preheat the oven to 400 degrees.
- Whisk together olive oil, lemon juice, and 2 tablespoons of the vinegar, salt and pepper in a small bowl.
- Toss asparagus with the olive oil mixture to coat and place on the grill grates or on a rimmed baking sheet and place in the oven and cook 5 to 7 minutes, turning often, until bright green and crisp-tender.
- While the asparagus is cooking, combine lemon zest, yogurt, mustard, honey, chives and remaining vinegar in a small bowl, and stir until blended. Season with salt and pepper.
- Just before serving, arrange asparagus on a platter and season with additional salt and pepper if desired and drizzle with the dressing or serve the dressing on the side for dipping.
ASPARAGUS AND TOMATO SKEWERS WITH HONEY MUSTARD-HORSERADISH SAUCE
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
- Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.
Nutrition Facts : Calories 141 calorie, Fat 2.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 522 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 3 grams, Sugar 21 grams
GRILLED ASPARAGUS WITH LEMON DRESSING
Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.
Provided by Mark Bittman
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
- To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
- Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams
EASY GRILLED ASPARAGUS RECIPE WITH PARMESAN & HONEY MUSTARD
Get the recipe for grilled asparagus with honey mustard dressing and shaved Parmesan from camping-inspired cookbook Feast by Firelight.
Provided by Tasting Table Staff
Categories Appetizer, Side Dish, Vegetable
Time 20m
Number Of Ingredients 12
Steps:
- Make the dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks.
- Make the asparagus: Fire the grill to medium-high heat and position the grill grate 2 to 4 inches above the coals.
- While the asparagus are still bundled, slice off about 2 inches from the fibrous bottoms.
- Rinse the asparagus, allowing a few water droplets to cling to the stalks, and transfer to a serving plate or baking sheet; the moisture will help them steam and cook over the fire. Add the olive oil and, using long tongs or your hands, toss the asparagus until evenly coated with the oil. Season with the salt and pepper.
- Place the asparagus on the grill grate over direct heat. Using long tongs, rotate the asparagus frequently and cook until tender and charred, 5 to 10 minutes. Be careful not to let any fall through the grate.
- Transfer the grilled asparagus to a serving plate, baking sheet, or campers' plates and drizzle with the dressing. Set out the Parmesan wedge with a vegetable peeler so campers can add thin shavings of cheese to their dish.
- Serve warm or cold. Store leftovers in an airtight container, chilled, for up to 4 days.
Nutrition Facts : Calories 276 calories, Carbohydrate 39 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 13 g fat, Fiber 13 g fiber, Protein 9 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 522 mg, Sugar 22 g, TransFat 0 g
ASPARAGUS WITH MUSTARD DRESSING
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
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
HONEY MUSTARD ASPARAGUS
Make and share this Honey Mustard Asparagus recipe from Food.com.
Provided by VKuuipo Bridges
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare asparagus spears according to label directions;drain.
- Shake remaining ingredients in tightly covered container.
- Drizzle over asparagus.
COLD ASPARAGUS WITH MUSTARD DRESSING
This asparagus becomes slightly pickled and is very refreshing during the summer. It is also very easy to make. The more you let it stand the more flavor the asparagus absorbs.
Provided by ctinasmth
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
- Mix together ingredients.
- Add asparagus to mixture and toss.
- Let stand in refidgerator for at least 1 hour.
GRILLED SKEWERED SCALLOPS AND APRICOTS WITH HONEY-MUSTARD DRESSING
Steps:
- Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl. Season dressing with salt and pepper. Transfer 1/4 cup dressing to another medium bowl; set aside for salad.
- Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle with salt and pepper. Grill until scallops are just opaque in center, occasionally brushing with more dressing, about 3 minutes per side.
- Add lettuce to bowl with reserved dressing and toss to coat. Divide salad among 4 plates. Top each with 2 scallop skewers; brush with any remaining dressing and serve.
ASPARAGUS WITH CREAMY MUSTARD SAUCE
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
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.
GRILLED VEGGIES WITH MUSTARD VINAIGRETTE
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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