Asparagus Cream Sauce Recipes

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream 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.

Steps:

• Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
• Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
• Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.

Steps:

• Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
• In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
• Stir lemon juice into asparagus mixture; pour mixture over pasta.

Steps:

• Snap asparagus of the woody ends.
• In a large skillet, melt 2 Tbs. of the butter over medium heat. Add asparagus and saute until crisp tender. Set pan with asparagus aside.
• In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent. Stir in the flour, garlic powder, and salt until blended.
• Gradually stir in broth.
• Add the parsley, and dill.
• Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream.
• Quickly warm asparagus then transfer to serving platter.
• Top with dill cream sauce.

Steps:

• In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top. , In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs. , In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.

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.

Steps:

• To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
• Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
• Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Steps:

• Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
• Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
• Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
• Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
• Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.

Steps:

• Heat oven to 400 degrees. Trim the dry ends off the asparagus. If necessary, peel the fibrous exterior of the bottom half of each spear. Cut the top 3 1/2 inches of each stalk and set aside. Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another use) and place in a small bowl. Add the chives, olive oil and salt and pepper to taste and set aside.
• On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing. Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top. Place in the oven and roast until barely tender, about 20 minutes. Meanwhile, make the cashew cream.
• In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste. Place 2/3 of the ground cashews into a small saucepan; set aside the remainder for garnish. Add the milk to the pan, with 1/3 cup water. Bring to a boil and immediately turn off heat. Mix well; set aside.
• When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil. On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips. Place the asparagus julienne on the side and garnish with crushed cashews.