The sauce can be made in advance and stored, covered, in the fridge for up to three days. (No SPAM, we'll never sell your email - we promise!). asparagus, washed and ends trimmed (about 30-34 spears), sherry vinegar (can use white wine vinegar), sea salt and freshly ground black pepper to taste. Drain and rinse in cold water. Here in New York, they are the cheapest (about $2.99 a pound) they’ll be all year. Stir the cooked asparagus into the sauce and heat it through for 1 minute. Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a … https://www.theguardian.com/.../2013/may/25/10-best-recipes-asparagus Refrigerate until cool. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Gradually beat in butter, then water. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a … The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. Skip. https://www.theomaway.com/main-dishes/german-white-asparagus-recipe It's a nice accompaniment to chicken, roast beef or ham. I never have leftovers! I decided to do all three of course. It takes around 10 minutes to roast asparagus, giving the vegetable a more intense flavour, maybe with some caramelisation. Thoroughly drain the asparagus … Mix Ice Bath together in large bowl. We are now in week 12 of our celebration and for our assignment this week we have been given three different vegetables to make. Thoroughly drain the asparagus and blot with paper towels. Serve the chicken breasts, spoon the sauce and asparagus over them, sprinkle them with pepper and garnish with sprigs of parsley. Roasted asparagus. A dry Spanish rosé would work well again here, but you can also try a light, unoaked red – a fresh New World Pinot Noir from New Zealand or Chile; or a Loire Valley red, such as Saumur-Champigny, which can be served chilled. « The 1912 Modern Farmhouse Kitchen Remodel: Our John Boos Butcher Block Island, https://www.daringgourmet.com/greek-style-grilled-asparagus-salad-tomatoes-feta-cheese/. I have had people who normally turn their noses up at asparagus … Steam asparagus until fork tender, 6 to 8 minutes. I did alter it the second time I made it, because I like to use as many fresh ingredients as possible. The classic sauce to serve with asparagus is hollandaise sauce. You can use leftover cooked asparagus here, in which case don’t boil it with the pasta but add to the frying pan with the hot, cooked pasta, chopped in 2cm chunks, from cold. Serve with Dijon Dipping Sauce. Bring a large pot of lightly salted water to a boil. Soon 100 restaurants will be joining in. Fill a large bowl with water and ice. Cooked asparagus is quickly chilled and then tossed with a simple soy-sesame vinaigrette for a tangy side dish to serve at pot luck gatherings or with cold cuts and sandwiches. The spiced in the dip tasted good and for a while we thought the dip was ok but then the … Home Recipes Ingredients Vegetables Asparagus, This recipe is great. The asparagus is perfectly seasoned with the help of a herbed lemon sauce that is to-die-for! of asparagus from this season's harvest, fresh garlic and substituted a few ingredients to give the dish more of an Asian flavor. Instructions. https://www.marthastewart.com/312838/asparagus-with-creamy-mustard-sauce Bring to a boil. Today I am doing Julia Child’s Asparagus with Hollandaise Sauce. I used the last 2 lbs. 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. Bring the water to a boil in a large pot over medium heat. I also replace the garlic powder with two cloves of fresh minced garlic. While the asparagus is roasting, whisk vinegar, olive oil, mustard, and garlic in a small bowl. Place asparagus in a large resealable plastic bag; add marinade. Serve immediately or let stand over warm water for up to 30 minutes. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Add the olive oil and place the lid on the jar. (Note: I simmer the asparagus for a longer time, to ensure tenderness. Return the sauce to the frying pan and boil, stirring continuously, until thickened and smooth. Reduce heat; simmer, uncovered, for 5 minutes. We are getting closer and closer to Julia’s birthday which is on August 15 and she would have been 100. Serve asparagus hot, at room temperature, or cold. Taste for salt and pepper. Fresh, tender asparagus can be served raw: use a vegetable peeler to cut thin shavings into a salad and dressing it with a lemon vinaigrette, or serve it whole with aioli for dipping. Bring a large pot of lightly salted water to a boil. https://www.tasteofhome.com/recipes/chilled-marinated-asparagus As an Amazon Associate I earn from qualifying purchases. According to a few of your comments about side dishes to go with Easter ham, asparagus are high up on the list.We agree. This search takes into account your taste preferences. Refrigerate until chilled, about 2 hours. To make Dipping Sauce: Mix well the sour cream, mayo, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper together using a whisk. Toss the asparagus with the vinaigrette and arrange the spears on a platter. In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Add asparagus. Drizzle on dressing and toss. Serve asparagus topped with melted butter, hollandaise sauce, lemon butter, freshly squeezed lemon or lime juice, balsamic or sherry vinegar, extra-virgin olive oil, vinaigrette, plain or flavored mayonnaise, white sauce, cheese sauce, or grated or melted cheese—Parmesan or Jack. For the sauce, 3 egg yolks, 200g of almost melted butter, and a shot of lemon juice. Cool and crisp asparagus spears are tossed with a lemon-dijon vinaigrette for a simple, elegant and delicious asparagus salad! STEP 2 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. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Taste of Home is America's #1 cooking magazine. Go toJC100 on Facebook to see who is all participating. 136,521 suggested recipes. Asparagus, potato, and parmesan frittata. Set aside. of water to a boil. ), "My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. It’s well worth a try and if you want to add a really sophisticated feel to your meal I can definitely recommend it. “Prep two bunches of asparagus and cut into 2cm pieces. This cold asparagus dish is tender, tasty and easy to create. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. https://www.facebook.com/notes/farmers-table/marinated-asparagus/497344673672644, After I made this recipe for a church group Easter brunch, several people requested that I bring it again the following year. Drain and discard marinade. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. Asparagus are in season in some parts of the US. … ", Chilled Marinated Asparagus Recipe photo by Taste of Home. Broccoli Side Dish Madeleine Cocina. Last updated Nov 14, 2020. How much time do you have? Place wrapped asparagus on grill and cook, covered, for 2 to 3 minutes per side or until asparagus is tender and prosciutto is crisp. Marinated Asparagus is best served cold or at room temperature, so it’s perfect for cookouts, potlucks, and summer! Combine the lemon, vinegar, mustard, garlic, honey, salt and pepper in a mason jar. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Add the asparagus and cook for 2-3 minutes or ... For the vinaigrette, whisk together the ingredients until emulsified. A simple asparagus side dish that really celebrates Spring. This sauce has a lovely rich creamy texture and a lovely tang to it that complements the flavour of the asparagus. https://ohmydish.com/.../white-asparagus-with-cold-french-mousseline-sauce The asparagus ended up being delicious but the curry dipping sauce wasn't what I had in mind. I haven’t m… Place asparagus on a serving plate; sprinkle with pecans. Receive the latest recipes from The Daring Gourmet! I like asparagus al dente, slightly crunchy. For the vinaigrette, whisk together the ingredients until emulsified. Stir through the soy sauce … Add the asparagus and cook for 2-3 minutes or until crisp-tender. Keep chilled until served. https://www.deliaonline.com/recipes/main-ingredient/asparagus The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I’d have to say this is my new favorite way to eat and serve asparagus. Cold Asparagus Side Dish Recipes 136,521 Recipes. Meanwhile, in a large skillet, bring 1/2 in. Do Not Sell My Personal Information – CA Residents. The salmon, asparagus, eggs and sauce can all be prepared up to two days in advance and then assembled no more than two hours before serving. Drain quickly and immediately transfer to the ice bath for 2 minutes to cool down. Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little … I am giving a link to my altered recipe, which I served this week at the Kanawha Valley Amateur Winemakers Guild monthly meeting/dinner. … To serve 4 you will need 1kg of freshly steamed asparagus. Slice cooked asparagus into 1-inch pieces and add to bowl with tomatoes. Season with salt and pepper to taste. Tip: For an easy party appetizer, make the Dijon Dipping Sauce up to 2 days in advance of serving and wrap the asparagus spears with the prosciutto a day in advance of serving. . 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