Honey Mustard Asparagus Recipes

GRILLED ASPARAGUS WITH HONEY MUSTARD DRESSING

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 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 AND TOMATO SKEWERS WITH HONEY MUSTARD-HORSERADISH SAUCE

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.

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 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.

HONEY-DIJON SALMON AND ASPARAGUS

Steps:

• In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper., Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING

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.

HONEY-LEMON ASPARAGUS

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

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.

HONEY MUSTARD ASPARAGUS

Steps:

• Prepare asparagus spears according to label directions;drain.
• Shake remaining ingredients in tightly covered container.
• Drizzle over asparagus.

EASY GRILLED ASPARAGUS RECIPE WITH PARMESAN & HONEY MUSTARD

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.

AIR FRYER HONEY-SRIRACHA ASPARAGUS

Steps:

• Whisk honey, Sriracha, and water together in a long flat dish until smooth. Drop asparagus spears into the dish and roll to coat with sauce. Let sit while you preheat the air fryer.
• Preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes.
• Place asparagus in the air fryer basket and cook until soft, about 3 minutes.

ASPARAGUS WITH MAPLE MUSTARD GLAZE RECIPE

Steps:

• Snap off tough ends of asparagus spears.
• In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water (salted if desired) 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 a small bowl, mix maple syrup, Dijon mustard and oil. Drizzle over asparagus and serve immediately.

HONEY MUSTARD SALMON AND ASPARAGUS (FOIL WRAPPED)

Steps:

• Preheat grill.
• Season filets with salt and pepper.
• In a small bowl mix mustard, honey, horseradish and 1 T. olive oil; brush on filets.
• Mix asparagus with remaining 1 T. olive oil, season lightly with salt and pepper.
• Place each filet on doubl thickness of aluminum foil ( 12"x12" ), arrange equal amounts of aspargus along side each filet, fold and seal.
• Grill covered until salmon flakes easily (about 15 min.).