ASPARAGUS WITH DIPPING SAUCES
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
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
ASPARAGUS WITH DIPPING SAUCES
Make and share this Asparagus With Dipping Sauces recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 386.4, Fat 35.9, SaturatedFat 14.6, Cholesterol 56.7, Sodium 627.9, Carbohydrate 15.4, Fiber 3.7, Sugar 4.2, Protein 6.3
ASPARAGUS FRIES
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
- For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
- Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
- Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
- Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.
ASPARAGUS WITH SAUCE ALSACIENNE
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 WITH MAPLE-MUSTARD SAUCE
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
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
CRAB ASPARAGUS EGG ROLLS WITH THREE DIPPING SAUCES
If your a fan of egg rolls like I am, give these a try. The asparaus gives them a nice crunch, and the crab meat mixed with the garlic and ginger gives the filling something extra special. The dipping sauces are fun. Beware of the peanut sauce, it's really HOT.
Provided by Kozmic Blues
Categories Crab
Time 40m
Yield 25 egg rolls
Number Of Ingredients 29
Steps:
- For egg rolls: Heat 1 tbsp canola oil in wok or sauté pan over medium high heat.
- Add ginger and garlic, toss in oil.
- Sauté cabbage, carrots and asparagus for 1-2 minutes, to heat through.
- Add soy sauce, sesame oil and sauté for one minute more.
- Lower heat to medium and fold in crab meat and scallions.
- Add white pepper to taste.
- Keep over heat to warm through.
- Remove from heat, and let filling cool.
- Place egg roll wrapper in front of you, point down.
- Place about 3 tbsp of filling towards the lower half.
- Roll the bottom up, and the sides in, like an envelope.
- Fold over and seal the end of the egg roll with a bit of water to keep closed.
- Repeat until all egg roll wrappers are filled.
- Heat canola oil in wok or deep frying pan.
- I fry four egg rolls at a time and use just enough oil to cover the egg rolls about ½ to ¾ of the way over.
- Heat oil over medium high heat, to about 350 degrees, and fry egg rolls until golden brown on each side.
- Remove from oil and place on metal wrack or paper towels to drain excess oil.
- Serve with your choice of dipping sauces.
- For sweet soy dipping sauce: Combine all ingredients and stir to dissolve sugar.
- Allow to sit for at least one hour.
- Can be stored covered in refrigerator for up to 2 weeks.
- For duck sauce: Combine mustard and apricot preserves.
- Ready to serve.
- For peanut sauce: Blend peanuts, soy sauce, chili paste, cayenne pepper, brown sugar, and lime juice until mixed thoroughly, into a paste.
- Add as much as hot water is needed until sauce is at desired consistency, thinner or thick, depending on taste.
- Garnish with peanuts.
BACON-WRAPPED ASPARAGUS BUNDLES WITH SPICY DIPPING SAUCE
Wrapping strips of bacon around fresh asparagus seasons and bastes the spears during cooking. The resulting bundles make an attention-getting appetizer or side dish.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 10 bundles and about 1/2 cup sauce
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip; secure with a toothpick. Transfer bundles to a rimmed baking sheet. Drizzle with oil, and sprinkle with 3/4 teaspoon salt; season with pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes.
- Meanwhile, whisk together mayonnaise, chili sauce, lime juice, cilantro, and 1/2 teaspoon salt in a small bowl; season with pepper. Sauce can be refrigerated in an airtight container up to 1 week.
- Transfer bundles to a platter; remove toothpicks. Serve with dipping sauce.
ASPARAGUS WITH TARRAGON DIPPING SAUCE
Make and share this Asparagus with Tarragon Dipping Sauce recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 12m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Bring 4 quarts of salted water to a boil in a large pot.
- Add the asparagus, return to a boil, and cook about 2 minutes or until just tender.
- Rinse and drain under cold running water.
- Pat asparagus dry with paper towels.
- For tarragon sauce, combine the mayonnaise, sour cream, shallots, tarragon, lemon juice, salt, freshly ground pepper, and red pepper in a small bowl until well mixed.
- Arrange asparagus on a platter and serve with tarragon sauce.
- Makes 20 servings.
- Make-Ahead Tip: Prepare asparagus and sauce as directed above.
- Wrap and refrigerate asparagus and sauce for up to 24 hours.
Nutrition Facts : Calories 46.4, Fat 2.8, SaturatedFat 0.7, Cholesterol 2.8, Sodium 82.3, Carbohydrate 4.8, Fiber 1.4, Sugar 1.3, Protein 1.9
PAPADZULES (EGGS AND ASPARAGUS IN TORTILLAS WITH PEPITA SAUCE)
A dish from the Yucatán Peninsula in southeastern Mexico, papadzules are similar to enchiladas in that they feature tortillas that are dipped and coated in a sauce, then filled, rolled and topped with more sauce. Traditionally, papadzules are served with hard-boiled eggs and topped with a toasted pepita sauce and a spicy habanero-tomato salsa. In this late-spring version, jammy eggs and blanched asparagus serve as the filling, and an uncooked sauce of pepitas and jalapeños finishes everything off. Be sure to cook the eggs for the full 6½ minutes or the yolks will be too runny.
Provided by Rick A. Martinez
Categories brunch, dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and water. Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water. Cook, adjusting the heat to maintain a gentle boil, for 6½ minutes for jammy eggs with a soft and runny yolk (or longer for medium- or hard-boiled eggs). Transfer the eggs to the bowl of ice water and chill until just slightly warm, about 2 minutes. (Keep the water boiling.) Gently crack the eggs all over and peel, starting from the wider end, which contains the air pocket. That gap between egg and shell makes peeling easier. Cut the eggs into quarters. Set 8 quarters aside for serving.
- Add the asparagus to the same pot of boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain, transfer to a medium bowl and let sit until ready to assemble.
- Heat a tortilla in a small skillet over medium heat, turning once, until warm, about 1 minute. Wrap in a clean kitchen towel or foil. Repeat with the remaining tortillas, stacking and wrapping them in the towel.
- Reserve ¼ cup pepitas and ¼ cup scallions for garnish. Combine remaining pepitas, remaining scallions, the garlic, jalapeños, cilantro, lime juice, 3 cups water and salt (1 teaspoon coarse kosher salt or 2 teaspoons Diamond Crystal) in the jar of a blender. Purée until smooth and the consistency of heavy cream. Taste and season with salt and lime juice if necessary. Transfer to a medium bowl.
- Working one at a time and using tongs, dip a tortilla into the purée, turning to completely coat in sauce. Transfer to a baking sheet as you go.
- Arrange 4 egg quarters and a few pieces of asparagus down the center of each tortilla. Fold one side over, then roll up the tortilla. Place seam-side down on a plate. Repeat with the remaining tortillas, dividing among plates and spooning the remaining pepita purée over. Top with the reserved pepitas, scallions, egg quarters and any remaining asparagus.
ASPARAGUS WITH DIPPING SAUCES
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
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
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