WHITE ASPARAGUS IN WHITE SAUCE
Make and share this White Asparagus in White Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain asparagus spears, reserving 1/2 cup of the liquid.
- Heat margarine in a saucepan.
- Add flour; blend.
- Gradually pour in asparagus liquid and milk.
- Stir constantly over low heat until sauce thickens and bubbles.
- Add cooked ham and seasonings.
- Gently stir in asparagus spears; heat through but do not boil.
- Serve in preheated serving dish.
SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE
A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!
Provided by BecR2400
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
- Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
- Arrange on serving platter and squeeze with fresh lemon juice.
- Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
- Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
- Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
- NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Nutrition Facts : Calories 499.4, Fat 49, SaturatedFat 24.6, Cholesterol 286.2, Sodium 452, Carbohydrate 11.3, Fiber 4.8, Sugar 4.9, Protein 8.6
MAHI MAHI WITH ASPARAGUS AND ALMOND SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.
- Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.
- Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.
ROASTED ASPARAGUS WITH HOLLANDAISE
Provided by Ina Garten
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
- Pour the hollandaise sauce over the warm asparagus and serve.
ROASTED ASPARAGUS WITH HOLLANDAISE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
- Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
- Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.
Nutrition Facts : Calories 173 calorie, Fat 17 grams, SaturatedFat 8 grams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams
BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE
This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
Provided by CAE
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
- Bake asparagus 12 minutes in the preheated oven, or until tender.
- Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g
ASPARAGUS WITH CREAM SAUCE
From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
ASPARAGUS LASAGNA
This dish has a nice flavor and is fairly easy to make. Ham, asparagus spears, mozzarella and a wonderful garlic and thyme white sauce make this lasagna different than any you have ever tasted.
Provided by Wendy Hansen
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
- Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
- Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
- Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 388 calories, Carbohydrate 33.2 g, Cholesterol 44.3 mg, Fat 18.8 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 7.4 g, Sodium 1008 mg, Sugar 5.7 g
PENNE PASTA WITH ASPARAGUS SAUCE
This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!
Provided by polly salama
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the asparagus into one inch pieces; reserving the tips.
- Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
- Reserve the water by using a slotted spoon to remove the asparagus to a colander.
- Put the drained asparagus in a food processor.
- Cook the tips for 3-5 minutes until just tender.
- Remove from water with slotted spoon, reserving the water.
- Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
- Cook the pasta in the asparagus water to your liking.
- Drain the pasta saving 2 cups of the water.
- Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
- Stir in tips and grated cheese.
- Stir until cheese is melted.
- Serve with a light dusting of chopped parsley.
ASPARAGUS WITH CHEESE SAUCE
Make and share this Asparagus With Cheese Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
- Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
- Add 1 cup shredded cheddar cheese.
- Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
- Season to taste with salt and whisk again.
- Set cheese sauce aside.
- Bend asparagus until they break at a natural point; discard ends.
- Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
- Add 1/4 cup water to the dish.
- Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
- Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).
Nutrition Facts : Calories 486, Fat 35.3, SaturatedFat 22.1, Cholesterol 106.9, Sodium 1125.3, Carbohydrate 21.7, Fiber 4.8, Sugar 3.3, Protein 24.4
BAKED ASPARAGUS WITH CHEESE SAUCE
Asparagus baked to tender perfection and blanketed in cheese for a side dish that is simple enough for a busy weeknight meal yet elegant enough to serve to company.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange asparagus spears in a shallow baking dish.
- Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
- Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 4.9 g, Cholesterol 24.6 mg, Fat 7.3 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 177.5 mg, Sugar 1.3 g
ASPARAGUS WITH CREAM SAUCE
Provided by Edna Lewis
Categories Milk/Cream Side Broil Steam Quick & Easy Ham Asparagus Spring Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Steam asparagus in a steamer rack over boiling water, covered, until crisp-tender, about 4 minutes. Transfer to a plate and keep warm, loosely covered with foil.
- Put broiler pan (with unlined rack) in broiler and preheat broiler 5 minutes.
- Generously butter bread slices on 1 side, then halve diagonally. Arrange bread, buttered sides up, on rack of hot broiler pan and broil 4 to 5 inches from heat until golden-brown in some spots and undersides are toasted, 2 to 3 minutes (watch carefully).
- Briskly simmer cream, ham, garlic, and 1/8 teaspoon pepper in a 12-inch heavy skillet, stirring occasionally, until sauce has thickened and is reduced to about 3/4 cup, about 3 minutes. (If necessary, keep warm, covered.)
- Arrange asparagus on toast, then stir sauce and spoon over asparagus.
ASPARAGUS WITH CREAMY MUSTARD SAUCE
Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
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.
BASIC WHITE SAUCE
For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
ASPARAGUS WITH CREAMY DILL SAUCE
Nothing says "spring" like a fresh crop of young asparagus. And this recipe superbly ushers in this wonderful season. The delicate cheese sauce and assorted seasonings nicely complement the tender stalks without being overwhelming. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE
This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.
Provided by France C
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
- Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
- Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
- Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g
ROASTED ASPARAGUS LASAGNA
My husband is a "meat and potatoes" kind of guy, so the first time I made this meatless recipe, he was not thrilled. Once he tried it, he was hooked. Now he asks me to prepare it often. -Cindy Macha, Richmond, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°., In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms., In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 251mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
WHITE ASPARAGUS WITH HOLLANDAISE SAUCE
The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
Steps:
- Bring the water to a boil in a large stockpot, and add the salt. Place asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.
CHICKEN AND ASPARAGUS IN WHITE WINE SAUCE
I got this recipe from my mom who got it from Cooking Light Oct. 2007. Very good and pretty easy to make.
Provided by BlueSapphire
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chichen in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chichen from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
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