Asparagus With Mustard Vinaigrette Recipes

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes; drain. When cool enough to handle; pat dry. Thread several spears onto two parallel metal or soaked wooden skewers. Repeat with remaining asparagus. , Grill, uncovered, over medium heat for 2 minutes on each side or until crisp-tender. , For vinaigrette, combine the remaining ingredients in a small bowl. Remove asparagus from skewers; drizzle with 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.

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add asparagus; blanch until tender, 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate. Use 1-inch cookie or aspic cutters to shape carrot strips, then add to pot and blanch until crisp-tender, 1 to 2 minutes. Transfer to ice bath and let cool; drain on plate.
• Whisk together vinegar and mustards; season with salt and pepper. Whisking continuously, add oil in a slow, steady stream.
• Transfer asparagus to platter. Garnish with carrot cutouts. Serve, with vinaigrette on side.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

Steps:

• In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes.
• In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper. Whisk to combine, making sure the mustard is fully dissolved. While whisking slowly drizzle in the olive oil.
• Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels.
• Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds. Drizzle the entire platter with the vinaigrette. Serve immediately.

Steps:

• Preheat the oven to 450°F.
• Whisk together the olive oil, vinegar, mustard, parsley, and salt in a small mixing bowl. Toss the asparagus with the mustard vinaigrette in a 9 × 13-inch baking dish.
• Roast until the asparagus is just tender, about 10 minutes.
• Arrange the asparagus on a large serving platter, being sure to scrape all of the burned bits of mustard from the bottom of the pan along with the asparagus. Serve immediately.

Steps:

• In a blender or food processor blend the cream, the vinegar, the mustard, the shallot, the sugar, and the lemon juice until the mixture is combined well, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add salt and pepper to taste and serve the vinaigrette over asparagus.

Steps:

• Steam asparagus spears until tender; drain and place on serving platter.
• In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt.
• When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.

Steps:

• Place asparagus in a shallow baking dish; dot with butter. Sprinkle with salt and pepper. Cover and bake at 400° for 25-30 minutes or until tender., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1 to 1-1/4 minutes or until heated through. Serve with asparagus.

Steps:

• Bring medium pot of salted water to boil. Trim and peel the asparagus and reserve the trimmings. Add trimmings and shallot to the pot, lower heat and simmer until almost tender, about 7 minutes. Add tarragon and parsley and continue cooking just until the herbs are bright green, about 1 minute. Drain.
• Transfer the herbs and trimmings to a blender or food processor, add 2 ice cubes and 1/4 cup water, and purée until smooth. Add a little more water to the blender if necessary. Add the lemon juice and a pinch salt. Then, with the motor running, add the grapeseed and olive oils. Adjust the seasoning if necessary, then strain through a sieve, reserving the dressing and discarding the rest.
• Bring large pot of salted water to boil. Put in the asparagus stalks, in batches if necessary, lower heat and simmer until just tender and still bright green, about 5 minutes. Drain on towels and serve with vinaigrette spooned over.

Steps:

• Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
• In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
• Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
• In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

Steps:

• Asparagus -- In a small sauce pan, fill with about 1" or a bit less of water and salt and bring to a low boil. Add the asparagus and cook, just 2-3 minutes depending on it's thickness. Then immediately remove and add to a ice bath. Just a bowl of water with ice. This will stop the cooking and keep the asparagus a bright green color (call blanching). Just let them cool off in the ice bath for a minute then remove and let drain and dry.
• Vinaigrette -- Just mix the vinegar, olive oil, mustard, garlic, lemon, sugar, salt, and pepper. I like to use a small tupperware and then I just shake it up. You can also mix it in a small measuring cup or bowl. Whatever is easier for you.
• Salad -- In a small bowl, I like to add the beans (drained and rinsed), asparagus, dill, and just a couple of teaspoons of the vinaigrette (not too much) and toss well.
• Greens -- On your serving platter, I add the arugula, micro greens, onion and a squeeze of one of the lemon wedges and another couple of spoons of the vinaigrette and toss lightly. Then top with the asparagus and bean mixture. Just lightly toss.
• Top the whole thing with the pecorino romano, a sprig of dill and the lemon slices around the side.
• Serve -- Grill some salmon or possibly chicken - slice and top the salad. Drizzle the vinaigrette over the top. This makes an amazing dinner.