ASPARAGUS WITH CREAMY DIJON SAUCE
Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make Recipe#397862!
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.
- To make the sauce:.
- In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.
- Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!
Nutrition Facts : Calories 39.1, Fat 0.4, SaturatedFat 0.2, Cholesterol 1, Sodium 50.7, Carbohydrate 6.5, Fiber 1.8, Sugar 1.1, Protein 3.5
ASPARAGUS FOR DINNER
Steps:
- Cut away the lower 4th of the asparagus and peel the stalk. This way the entire spear is edible will cook more quickly and at the same rate.
- Bring 2 inches of water to a boil in a casserole or skillet large enough to accommodate the asparagus in one single flat layer.
- Add the asparagus to the water, cover and quickly bring the water back to a boil. Uncover the skillet and simmer for 4 to 5 minutes or until the asparagus are just tender. They should be just cooked through but still with some crunch left it.
- Serving suggestions: For 1 pound asparagus, melt 4 tablespoons butter and mash in 2 hard boiled eggs. Season to taste with salt, pepper and snipped fresh chives. Dip warm asparagus into the mixture and accompany with bread.
- Serve asparagus at room temperature, either plain or dressed with vinaigrette and accompanied with goat cheese bruschetta.
DIJON ROASTED ASPARAGUS
Asparagus is a natural side dish to serve at Easter. In this mouthwatering recipe, Dijon mustard, cayenne pepper and Asiago cheese provide big, bold flavor. -Jamie Brown-Miller, Napa, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture., Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown.
Nutrition Facts : Calories 211 calories, Fat 17g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 419mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
ASPARAGUS DIJONNAISE
This recipe is from "Ambrosia", a cookbook from Vicksburg, MS. Try this as a side dish for your social gatherings.
Provided by SouthernBell2627
Categories Vegetable
Time 9m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Steam asparagus until spears turn bright green and are barely tender, 4 to 6 minutes.
- Rinse in cold water to stop the cooking process.
- Mix mayonnaise, Dijon mustard, and lemon juice.
- Serve asparagus with sauce for dipping or spoon sauce over asparagus spears when serving on a plate.
Nutrition Facts : Calories 302.6, Fat 20.3, SaturatedFat 3, Cholesterol 15.3, Sodium 508.6, Carbohydrate 28, Fiber 7.4, Sugar 10.4, Protein 8.3
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